Raspberry Bavarian
- Total time
- 13 h 15
- servings
- 1 servings
- Dish type
- Dessert
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Prep
1 h
Cook
15 min
Total time
13 h 15
Ingredients
Ingredients
- 1 l 1 l of cream, ideal for whipping Candia
- 40 g 40 g of almond powder
- 40 g 40 g of unsalted pistachios
- 180 g 180 g sugar powder
- 60 g 60 g flour
- 4 4 egg whites
- 80 cl 80 cl raspberry coulis
- 10 10 gelatin leaf
- 100 g 100 g of icing sugar
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Method
- 1
Mix almond powder, pistachios, flour and sugar (powder).
- 2
Beat the whites in snow.
- 3
Add the whites to the mixture and gently incorporate.
- 4
Fill the mould and bake 15 min at 180°C. Let cool.
- 5
Soak the gelatin leaves until soft.
- 6
Pour 100g of hot raspberry coulis over gelatin leaves and mix.
- 7
Put on the whisk cream until you get a whisk.
- 8
Gradually add icing sugar.
- 9
Integrate chantilly with coulis
- 10
Pour on the pistachio almond base, smooth. And hop in the fridge at 12.00.
Source : marmiton
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