Bavarian raspberries to prepare the day before

Method

1. 1

   Biscuits preparation

2. 2

   First, finely crumble the speculoos with a baking roller or robot. Melt the butter and mix it thoroughly with the crushed cookies. Stir in the bottom of a hinged mould lined with baking paper. Then place the mould in the refrigerator to firm the bottom.

3. 3

   Preparation of raspberry coulis

4. 4

   Place the washed raspberries in a saucepan with the sugar powder and lemon juice. Cook over low heat for a few minutes, then mix the mixture. Put it in the sieve to remove the seeds. Let this coulis cool slightly before continuing the recipe.

5. 5

   Incorporation of gelatin

6. 6

   Mold the gelatin leaves in a bowl of cold water for about 10 minutes. Try them, then incorporate them into the still hot raspberry coulis. Stir long until completely dissolved and let cool to room temperature.

7. 7

   Preparation of Bavarian apparatus

8. 8

   Pour the cold liquid cream into a large bowl and whisk it in firm chantilly. Gently add white cheese, icing sugar and vanilla extract, ensuring that the cream does not fall down. Then gently mix with the cooled raspberry coulis.

9. 9

   Assembling Bavarian

10. 10

    Pour the device with raspberry on the bottom of already cooled speculoos. Smooth the surface with a spatula and cover the mould with a food film. Place the preparation in the refrigerator and let it take for at least 12 hours, ideally overnight.

11. 11

    service and decoration

12. 12

    When serving, gently remove the circle from the mould. Have fresh raspberries and some mint leaves on the top of the Bavarian for a decorative touch. Serve your guests very fresh to fully enjoy the sparkling and fruity texture of the dessert.

Nutrition

calories

229

fatContent

12.2

fiberContent

2.2

sugarContent

17.3

sodiumContent

0.27

proteinContent

3.7

carbohydrateContent

24.3

saturatedFatContent

7.1

Indicative values from the source, for the original recipe.

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