Raspberry Bavarian Cream

Directions

1. Place the washed and dried raspberries in a small saucepan or skillet, taking care to set aside the nicest ones to use as a final garnish for the dish. Add the juice of half a lemon and the sugar, and cook over low heat until it comes to a boil. Let it boil for about 10 minutes, stirring constantly.

   

2. Once cooked, let the raspberries cool, then blend them in a blender for a few seconds.

   

3. Soak the gelatin sheets in a bowl of cold water for 5 minutes.

   

4. Heat a small amount of cream in a saucepan. Squeeze out the excess water from the gelatin and add it to the cream, stirring to dissolve it.

   

5. Whip the remaining cream (not too stiff), add the raspberry purée, and finally the cream in which we’ve dissolved the gelatin. Finally, mix everything well and pour into the molds.

   

6. Let it rest in the fridge for at least 4 hours; I left mine in overnight.

7. Take the Bavarian cream out of the fridge just before serving, garnish it with the raspberries we set aside, and enjoy it with friends! :)

8. For convenience, I chose to make individual portions, but you can easily use a large pudding mold or a bundt pan.