Raspberry Bavarois
🛒Ingredients (Grocery List)
10 Graham Crackers
1/4 cup Unsalted Butter melted
2 1/4 cups Heavy Cream
7 tbsp Sugar
4 cups Raspberries
4 tbsp Icing Sugar
1/2 Lemon
8 Gelatin Sheet
🍴Serves: 8
⏰Prep Time: 30 min
⏱️Cook Time: 5 min
❄️Chilling Time: 5 hours to Overnight
🥣Instructions
1. Crush the Graham Crackers in a food processor. Add the melted Butter and stir to combine. Pour the crumbs into a base and side lined 9-inch springform pan. Use the back of your spoon to press the crumbs firmly to form a crust. Refrigerate.
2. Let 6 gelatin sheets rest in cold water for about 10 minutes. In a saucepan on medium heat, bring to a simmer, 3 cups of raspberries with the Sugar and the Lemon Juice. When is simmering, remove from the saucepan from the heat and add the Gelatin Sheet. Squeeze the gelatin before adding it to the saucepan. Mix well until the Gelatin has dissolved. Let cool at room temperature.
3. Whip the Heavy Cream to soft peak. Add the cooled Fruits and Gelatin purée to the Whipped Cream and mix gently to get a homogeneous Mousse. Refrigerate for at least 1 hour, whisking gently every 15 minutes.
4. Pour the fruit mixture over the graham cracker crust and smooth the top. Chill for at least 1 hour.
5. Let the remaining 2 Gelatin sheets rest in cold water for 5 minutes. Meanwhile, add the remaining 1 cup of Raspberries with the Icing Sugar in a blender and blitz to a purée. Pass through fine sieve into a bowl. Pour this mixture in a saucepan and cook until just simmering, then remove from the heat. Add the squeezed Gelatin to the fruit mixture and mix well until the gelatin has dissolved. Let cool at room temperature for 30 minutes.
6. Pour the raspberry glaze on top of the Mousse and refrigerate for at least 4 to 5 hours.
7. Carefully remove from the tin and transfer to a serving plate. To do this cleanly, dip a cloth into hot water and run it around the springform.
