venerdì 7 gennaio 2011

raspberry bavarian

This recipe is very easy and so refreshing, perfect after an important dinner.

raspberry bavarian
 You can substitute strawberries with raspberries as your pleasure.
Serves: 8
  • 12 g gelatin sheets
  • 400 g raspberries
  • 150 g caster sugar
  • 1 lemon
  • 5 dl fresh cream
  • icing sugar for molds
  • to decorate
  • chopped almonds
  • mint leaves

How to make
1. Soften gelatin in cold water for 15 min., then squeeze and set aside.

2. Puree the raspberries in a blender (keep, however, by 100 g for garnish) with sugar and lemon juice. Dissolve the gelatin in a saucepan with a little hot water and then add it to the raspberry sauce.

3. Whip the cream very cold and incorporate it gently to the mixture of raspberries. Sprinkle with powdered sugar 8 small molds, pour the granulated almonds and the mixture. Put in refrigerator to harden for at least 3 hours. Turn out on to the Bavarian dessert plates decorated with raspberries, mint leaves and a sprinkling of cocoa powder.

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