Minted Raspberry Bavarois

A sophisticated dessert that can be made a day in advance for a special dinner party.

 

INGREDIENTS:

Serves 6

 

450g/ 1lb/ 2 2/3 cups fresh or frozen and thawed raspberries

30ml/ 2tbsp icing sugar

30ml/ 2tbsp lemon juice

15ml/ 1 tbsp/ 2 sachets powdered gelatin, or alternative

300ml/ ½ pint/ 1 ¼ cups custard, made with skimmed milk

250g/ 9oz/ 1 1/8 cups Greek-style yogurt

Fresh mint sprigs, to decorate

 

PROCEDURE:

1. Reserve a few raspberries for decoration. Place the raspberries, icing sugar and lemon juice in a blender or food processor and process them until smooth.
   
2. Press the puree through a sieve to remove the raspberry pips. Add the mint. You should have about 600ml/ 1 pint/ 2 ½ cups of puree.
   
3. Sprinkle 5ml/ 1 tsp of the gelatin over 30ml/ 2tbsp of boiling water and stir until the gelatin has dissolved. Stir into 150ml/ ¼ cup of the fruit puree.
   
4. Pour this jelly into a liter/ 1 ¾ pint / 4 cup mould, and leave the 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.
   
5. Stir the remaining fruit puree into the custard and yogurt. Dissolve the rest of the gelatin in 45ml/ 3 tbsp of boiling water and stir it in quickly.
   
6. 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 it with the reserved raspberries and the mint sprigs.