How do you store raspberry bavarois?

You can best store raspberry bavarois in the refrigerator and eat it within 2 days.

Is raspberry bavarois suitable as a dessert after a heavy main course?

Yes, raspberry bavarois is light and airy and therefore a perfect dessert after a heavy main course.

Can you freeze raspberry bavarois?

It is not recommended to freeze raspberry bavarois, as the texture and flavor may change.

Can you also make raspberry bavarois with other types of fruit?

Yes, you can make bavarois with different types of fruit, such as strawberries, peaches, or mango.

How do I ensure my raspberry bavarian cream cake sets perfectly?

For a firm raspberry bavarian cream cake, it's important to first soak the gelatin sheets well in plenty of cold water. Squeeze them out thoroughly and dissolve them in the warmed (but certainly not boiling!) raspberry puree. Then let the cake rest in the refrigerator for at least 2 hours before pouring the raspberry mirror glaze over it, and then chill it for another hour.

Raspberry bavarois

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1h - 3h refrigerator

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Next Level

Making bavarois yourself might sound like haute cuisine, but believe me, with my easy recipe anyone can do it! We start with a delicious juicy almond biscuit as the base, layer it with a light, fruity raspberry bavarois, and finish the whole thing with a shiny raspberry mirror glaze and fresh raspberries. It's the perfect cake for a party. Super delicious!

Chocolate lovers, definitely try my chocolate bavarois too. It's truly irresistible!

Ingredients

What do you need?

Quantity: 6P

Almond Biscuit
80 g powdered sugar
80 g almond flour
2 eggs
50 g melted butter cooled
1 vanilla pod

Raspberry Bavarois
300 g frozen raspberries
3 gelatin sheets (10.5 g)
450 ml whipped cream
50 g fine sugar
1 tbsp icing sugar
Juice of 1 lemon

Raspberry Mirror
150 ml raspberry coulis
1 gelatin sheet (3.5 g)

Garnish
250 g fresh raspberries
Icing sugar

80 g powdered sugar
80 g almond flour
2 eggs
50 g melted butter cooled
1 vanilla pod

300 g frozen raspberries
3 gelatin sheets (10.5 g)
450 ml whipped cream
50 g fine sugar
1 tbsp icing sugar
Juice of 1 lemon

150 ml raspberry coulis
1 gelatin sheet (3.5 g)

250 g fresh raspberries
Icing sugar

Preparation method

How do you make this?

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For the biscuit: Beat the eggs with the sugar and vanilla until frothy, then mix in the butter and almond flour.

Pour into a 19 cm diameter stainless steel ring and bake for 20 min. in a preheated oven at 180°.

Let cool and cut the biscuit loose along the edge of the ring.

Wash the ring, place it on a vertical plate lined with baking paper, and line it with a plastic band, the width of the ring, which you can carefully remove once it has set.

Place the baked cooled biscuit inside.

For the bavarois: Soak the gelatin in plenty of cold water.

Blend the thawed raspberries, strain well, and press through into a saucepan.

Mix this with the sugar and warm it very lightly, definitely do not boil, squeeze out the gelatin and stir it in until it has melted, let it cool a bit if it feels too warm.

Whip the cream until you see peaks with the icing sugar.

Pour in the raspberry mixture and mix until it has an even pink color.

Pour over the almond biscuit and set in the refrigerator for 2 hours.

For the raspberry mirror: Soak the gelatin sheets in plenty of cold water.

Squeeze out and stir into the raspberry coulis that you have warmed slightly.

Let cool a bit and pour over the bavarois.

Place back in the refrigerator for 1 hour to set.

Finish with fresh raspberries and icing sugar.

Cut pieces with a knife in warm water.