venerdì 7 gennaio 2011

raspberry bavarians

With this recipe I participate to un-anno-ammodomio-marzo
It's very easy and refreshing.

If you prefer you can simply use strawberries instead of raspberries.

Serves 8.

  • 12 g gelatin sheets
  • 400 g raspberries
  • 150 g sugar
  • 1 lemon
  • 5 dl fresh cream
  • icing sugar for the molds
to finish
  • chopped almonds
  • mint leaves

1. Soften the gelatin sheets in cold water for 15 minutes, then squeeze and set aside.

2. Puree the raspberries in a blender (keep, however 100g 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 very cold cream and incorporate gently to the mixture of raspberries. Sprinkle with powdered sugar 8 small molds, pour the chopped almonds in the bottom and then the raspberries mixture. Put in the fridge to harden for at least 3 hours.

4. Dip the bavarians for few seconds in hot water and put on the serving platters, decorate with raspberries, mint leaves and sprinkle with cocoa powder.

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