Ann Taruschio, Franco Taruschio

Bavarois of Raspberries

Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
Leaves from The Walnut Tree: Cooking of a Lifetime
Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About

Ingredients

  • 750 g/1½ lb raspberries
  • juice of 1 lemon

Method

Sieve the raspberries into a bowl and add the lemon juice and sugar.

Dissolve the gelatine in a bain-marie with a little of the raspberry juice. Pour the milk into a blender, add the gelatine mixture and blend for 1 minute. Add the raspberry purée, lemon and sugar mixture, then the egg yolks.