Minted Raspberry Bavarois Recipes

MINTED RASPBERRY BAVAROIS

Steps:

• Reserve a few raspberries for decoration and place the remaining raspberries, icing sugar and lemon juice in a blender or food processor and process them until smooth.
• Press the puree through a sieve to remove the raspberry pips. Add the chopped mint. You should have about 600ml or 2 1/2 cups of puree.
• Sprinkle 1 tsp of the gelatine over 2 tbsp of boiling water and stir until the gelatine has dissolved. Stir into 2/3 cup of the fruit puree.
• Pour this jelly into a 1 litre mould to chill in the fridge until the jelly is just on the point of setting. Tip the tin to swirl the setting jelly around the sides, and then leave to chill until the jelly has set completely.
• Stir the remaining fruit puree into the custard and yogurt. Dissolve the rest of the gelatine in 3 tbsp of boiling water and stir it in quickly.
• Pour the raspberry custard into the mould and leave it to chill until it has set completely. To serve, dip the mould quickly into hot water and then turn it out and decorate with the reserved raspberries and mint sprigs.

BAVAROIS

Steps:

• If using leaf gelatine, soak in cold water.
• Cream the yolks and sugar in a bowl until almost white.
• Bring the milk to the boil and whisk onto the yolk mixture.
• Place in a thick bottomed sauce pan and place on a low heat, stirring continuously with a wooden spoon until the mixture coats the back of a spoon. The mixture must not boil just like when making custard.
• Remove from heat and add the gelatine, stir until dissolved.
• Stir occasionally until cool and almost setting point.
• Fold in the lightly beaten cream.
• Fold in the stiffly beaten egg whites.
• Pour into a fancy jelly mould or individual moulds which have been lightly oiled. Refrigerate until set.
• Turn onto a plate and serve.
• Chocolate: melt 50g ( 2 oz) chocolate in the milk.
• Coffee: add some coffee essence or coffee granules in the milk.
• Lemon or orange bavarois: add finely grated zest and juice of 2 lemons or oranges and a drop of orange or yellow food colour to the mix. Increase the gelatine by 2 leaves ( 10g).

RASPBERRY MINT JAM

Steps:

• In a Dutch oven, combine raspberries, sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in mint. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.