Ingredients
Serves 6250ml raspberry puree
250ml pouring cream
50ml water
125gr CSR castor sugar
6gr gelatin
For Chantilly:
200ml pouring cream
50g CSR castor sugar
1 vanilla pod
1 punnet of fresh raspberry
1 bunch of mint
1 small tub of raspberry sorbet
Method
Combine the sugar and the water in a pot on the stovetop and cook until dissolved.
Soften the gelatin in iced cold water, drain and add it to the hot sugar syrup.
Mix into the raspberry puree. Let cool.
In the meantime whisk the cream to soft peaks and fold into the raspberry mixture.
Place 100gr of mix into each glass and set in the fridge for few hours until firm.
Whip second amount of cream with sugar and vanilla to stiff peaks to make Chantilly.
To serve place a little scoop of sorbet on top of the bavarois, a few fresh raspberries, a dollop of Chantilly and finish with a sprig of mint.