Raspberry and Vanilla Bavarois

I created this dish for a Christmas lunch in 1985 to get away from the Christmas pudding on a 35°C day, to great success. Raspberries and vanilla make a beautiful marriage. The sweet and tangy raspberries and the creaminess of the bavarois come together and need no other player on the plate. Cook out the sabayon properly so that the gelatine is not left to hold up the dessert by itself. This method calls for less gelatine and produces a softer-textured bavarois.