Raspberry Bavarois with a Raspeberry Mirror Glaze on an Almond Fondant Base

I have always loved “Raspberry Bavarois” and when I was looking for a dessert idea for a family dinner at the end of April, I made this recipe taken from the French magazine “Cuisine Actuelle”.

It is an easy dessert but it requires that you follow each step carefully. As for the dessert, it is fresh, unctuous and light with an intense raspberry taste. A guaranteed success to impress and treat your loved ones.

Ingredients for 8 servings (use an 18cm aluminium circular mould)

For the Almond Fondant Base:

80 g sugar

2 eggs

80 g almond powder

50 g melted butter

A dash of rum

For the Raspberry Bavarois:

300 g raspberries

6 g gelatine in sheets

200 ml of very cold full cream

80 g sugar

1 tablespoon icing sugar

For the Raspberry Mirror Glaze:

130 g raspberries

90 g sugar

3.5 g gelatine in sheets

Preparation:

For Almond Fondant Base:

1. In a bowl, combine the eggs with the sugar. Add the almond powder, the rum and the melted butter. Put in an aluminium circular mould. Bake for 20 minutes at 180°C.

2. After cooking, allow the fondant to cool in the mould and unmould it when cold.

3. Place the fondant cake in a serving dish and reposition the aluminium circular mould around it, slightly reducing the diameter to avoid leakage of the Bavarois cream.

For the Raspberry Bavarois:

1. Mix the raspberries and then sieve in a chinois to eliminate the seeds.

2. Soak the gelatine in cold water.

3. Heat the raspberry puree in a saucepan with the sugar. Add the well-drained gelatine. Mix so that it melts well and leave to cool.

4. Beat the full cream into a firm whipped cream (put the whisk and the bowl in the fridge 1 hour before whisking). Add the icing sugar and whisk again.

5. Using a spatula, gently mix the cooled whipped cream to the raspberry purée.

6. Spread this mixture over the almond fondant cake in the aluminium circular mould. Place in the fridge for at least 2 hours.

For the Raspberry Mirror Glaze:

1. After the 2 hours, prepare the Mirror Glaze. Soften the gelatine in cold water.

2. Mix the raspberries and sieve them in a chinois to eliminate the seeds.

3. In a saucepan, place the raspberry coulis and sugar and heat gently, but do not bring to the boil.

4. Away from the heat, add the well drained gelatine and mix well to melt.

5. Leave to cool and spread evenly over the Raspberry Bavarois. Refrigerate for at least 2 hours, it is better to leave it all night.

6. Gently remove the aluminium circular mould and decorate according to taste. (I decorated mine with fresh raspberries sprinkled with icing sugar and added slices of fresh kiwis).