Raspberry Bavarian using a Thermomix
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Indulge in the heavenly delight of Raspberry Bavarian, a dessert that dances on your palate like a summer breeze! Originating from the heart of Bavarian cuisine, this luscious treat combines the tartness of fresh raspberries with a cloud-like texture that feels as light as a feather. Legend has it that Bavarian cream was created by a French chef for the Duke of Bavaria in the 19th century, and it has since evolved into countless variations, with raspberries stealing the spotlight in this version. With a pinch of salt, a splash of lemon juice, and a swirl of fresh cream, this dessert is not just a feast for the eyes but also a symphony for your taste buds. So grab your whisk and prepare for a dessert that’s both elegant and playful, perfect for impressing guests or simply treating yourself!
Ingredients
- 200 g Butter biscuit
- 80 g Butter
- 20 g Gelatin
- 50 g Water
- 500 g Raspberry
- 80 g Granulated sugar
- 250 g Whipping cream
- 50 g Icing sugar
- 10 g Lemon juice
- 5 g Mint
Steps
Biscuit Base
- Add 200 g of butter biscuit in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 10.
- Add 80 g of butter in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl.
- Press the mixture into the bottom of a springform pan
- Setaside the preparation content in a fridge.
Raspberry Mousse
- Add 10 g of gelatin in a bowl.
- Add 50 g of water in the bowl.
- Hydrate Gelatin in cold Water
- Add 250 g of raspberry, 80 g of granulated sugar in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 8.
- Transfer the content of the food processor bowl in the bowl.
- Strain the raspberry puree through a sieve to remove the seeds
- Setaside the preparation content in the bowl.
- Wash the food processor bowl.
- Transfer the content of the bowl in the food processor bowl.
- Mix manual: 3:00min / 50°C / Speed 2.
- Add 10 g of gelatin in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
- Transfer the content of the food processor bowl in the bowl let cool.
- Add 250 g of whipping cream in a mixing bowl.
- In a separate bowl, whip Whipping Cream until soft peaks form using a regular electric mixer or stand mixer
- Transfer the content of the mixing bowl in the bowl.
- Gently fold the whipped cream into the cooled raspberry mixture
- Pour the content of the bowl.
- Setaside the preparation content in the fridge during 4h .
Raspberry Coulis
- Add 200 g of raspberry, 50 g of icing sugar in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 8.
- Add 10 g of lemon juice in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 3.
- Transfer the content of the food processor bowl in the bowl.
- Strain the raspberry coulis through a sieve for a smoother sauce
- Setaside the preparation content in the bowl.
Final Assembly
- Remove the bavarois from the springform pan
- Pour the content of the bowl on the preparation content.
- Add 50 g of raspberry, 5 g of mint leaves only on the preparation content.
- Serve Cold.
