600g Ravishing Raspberries nudefruit defrosted, (do not drain)
1 ½ tb Gelatin
5 eggs separated
1 Cup granulated Sugar
2 tsp cornstarch
1 ½ cup boiling milk
1 tb Granulated sugar
½ cup chilled whipped cream
¼ cup Icing sugar
1 tsp lemon juice
- Drain ½ cup of juice from ravishing raspberries, sprinkle on the gelatine and set aside to thicken. Puree remaining ravishing raspberries and force through a sieve. Set aside till later.
- Gradually beat the sugar into the egg yolks and continue beating for 2 to 3 minutes until the mixture is pale yellow and forms a ribbon
- Beat in the cornstarch
- Beat the milk in a thin stream of droplets in to the egg mixture.
- Pour into saucepan , over medium heat stir until the mixture thickens enough to coat the spoon lightly. Do not overheat or the egg yolks will scramble.
- Remove from heat and immediately add the juice and gelatine mixture, beat until the gelatine has dissolved. Pour custard into a clean bowl.
- Beat the egg whites and salt until soft peaks are formed. Sprinkle on the sugar and beat until stiff peaks are formed. Using a rubber spatula fold into the hot custard mixture. Then set the bowl over a tray of ice, to cool. Fold delicately with spatula frequently while mixture is cooling to keep it from separating. When cold and almost set proceed with recipe.
- Beat cream until it has doubled in volume.
- Fold the whipped cream along with 1 cup of raspberry puree into the custard
- Rinse an 8 cup ring mould in cold water and shake out excess. Turn the bavarois cream into the mould, cover with waxed paper and chill for 3 – 4 hours or overnight
- Make Raspberry Sauce . Put the remaining raspberry puree in a bowl, add icing sugar and whisk for 10 minutes, adjust sweetness with the lemon juice. Set aside until serving
- To unmould remove the waxed paper, run a knife around the edge of the edge of the cream, dip the mould in very hot water for 1 second and turn onto serving platter. Serve sauce in a jug as an accompaniment or drizzle over the Bavarois