Raspberry Bavarian
Dessert · Total time : 13 h 15 · Prep : 1 h · Cook : 15 min · 1 servings
Allergens : Tree nuts, Gluten, Milk, Eggs
Ingredients
For 1 servings
- 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
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.