A fresh and fruity raspberry bavarois for dessert: a financial biscuit, a crispy white chocolate, a generous raspberry mousse and a raspberry topping. We love it!
4gelatin sheetsVahine (1,90 grams per leaf, 200 blooms)
380gfresh or thawed raspberries(to make 200g of coulis)
90ggranulated sugar
400gheavy whipping cream 30%
Raspberry glaze
2,5gelatin sheetsVahine (1,90 grams per leaf, 200 blooms)
230gfresh or thawed raspberries (to make 120g of coulis)
35ggranulated sugar
Décor
125gfresh raspberries
Instructions:
Financial cookie
Preheat your oven to 180° traditional heat.
In a saucepan, melt the butter over low heat until it turns golden. Filter it with a strainer then leave to cool.
In a container, mix the ground almonds, icing sugar, flour. Then add the unbeaten egg whites, then the warm hazelnut butter.
Pour this batter into the bottom of a buttered pastry ring, set to 22cm (or a 22cm springform pan), placed on a baking sheet. Bake 20 minutes. The top should be barely golden. Unmold and let cool.
Crispy white chocolate
Melt the chocolate in the microwave or bain-marie. Then, add the neutral oil and mix to homogenize everything. Coarsely crush the lace crêpes then add them to the melted chocolate.
Place a strip of rhodoïd inside the pastry circle (optional, but makes it easy to unmold). The circle is always set to 22cm. Then replace the financial cookie.
Press the crispy mixture onto the financier biscuit with the back of a tablespoon. Refrigerate at least 30 minutes.
Raspberry Bavarian
Soften the gelatin sheets in cold water.
Blend the raspberries and pass the coulis through a sieve to remove the pips. Heat the coulis and the sugar in a saucepan. Off the heat, stir the drained gelatin into the coulis until completely dissolved. Let cool.
Whip the whole liquid cream into whipped cream. Drizzle the coulis into the whipped cream, mixing gently with a spatula (so as not to break the whipped cream). The mixture should remain light and airy.
Pour the raspberry mousse into the pastry ring, over the crispy white chocolate. Refrigerate 2 hours before doing the last step (I speed up this step by placing it in the freezer).
Raspberry glaze
Soften the gelatin sheets in cold water.
Blend the raspberries and pass the coulis through a sieve to remove the pips. Heat the coulis and the sugar in a saucepan. Off the heat, stir the drained gelatin into the coulis until completely dissolved. Let cool.
Gently pour over the already solidified raspberry mousse. Refrigerate for at least 3 hours (overnight is even better).
Before serving, garnish with fresh raspberries.
Notes:
This Bavarian will keep in the refrigerator for about 4 days.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)