Berry Bavarois

This dessert is an easy-to-make ‘mousse’. You can make it in a couple of minutes using a food processor, but it will require a few hours in the fridge to cool and become firm. Use berries that are full of favour to make the purée. About 500 g (1 lb) of assorted berries will yield 350 ml (12 fl oz) of purée. I used equal quantities of strawberries and raspberries.


  • 20 g powdered gelatine or 2 ¾ gelatine leaves
  • 3 tablespoons water
  • 350 ml (12 fl oz) fresh berry purée
  • 150 g (5 oz) icing sugar
  • 250 ml (8 fl oz) Greek-style yoghurt
  • 350 ml (12 fl oz) cream, lightly whipped


If using powdered gelatine, sprinkle it over the water in a bowl, stir and leave to soak for 10 minutes. Dissolve it by either microwaving on high for 30–40 seconds or placing the bowl over a pan of simmering water and stirring to dissolve. If using leaf gelatine, soak the leaves in a flat tray of cold water 1 cm (½ in) deep. Soak for 2–3 minutes, then squeeze the water out and stir into 3 tablespoons of very hot water. Place gelatine, berry purée, icing sugar and yoghurt in a food processor or blender and purée for 1 minute. Tip into a large bowl, gently fold in cream, then pour into four 1 cup jelly moulds. Chill at least 2 hours. Serve with fresh berries and extra whipped cream on the side.