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Le Chaudron recipe
Bavarois aux framboises
Raspberry bavarois
⏱ 45 minServes 8Medium300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
400 g (14 oz)raspberries
300 ml (1¼ cups)heavy cream
100 g (3½ oz)sugar
4 leavesgelatin
1sponge cake (150 g / 5 oz)- 200 ml (¾ cup)raspberry coulis
- 400 g (14 oz) raspberries
- 300 ml (1¼ cups) heavy cream
- 100 g (3½ oz) sugar
- 4 leaves gelatin
- 1 sponge cake (150 g / 5 oz)
- 200 ml (¾ cup) raspberry coulis
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the gelatin sheets in cold water for 5 minutes.
- Blend the raspberries with the sugar. Warm some of the purée and, off the heat, dissolve the soaked, squeezed gelatin in it.
- Stir into the rest of the purée and let cool until it just begins to set.
- Whip the cold cream to stiff peaks and fold into the raspberry purée.
- Put the sponge in the bottom of the mold and pour the mousse over.
- Refrigerate for 6 hours, unmold, top with coulis and raspberries.
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