The bavarois of this recipe must be prepared a day ahead.
Concept
- A core of raspeberry bavarois
- A blanket of mascarpone&lime
- A macadamia crumble
Ingredients
For the bavarois:
- 300 g of frozen raspberry
- 3 small egg yolks
- 250 ml of milk
- 130 ml of cream
- 110 g of caster sugar
- 4 gelatine leaves (I used the ones from the supermarket)
For the m and lime blanket:
- 500 g of mascarpone
- 100 ml of cream
- rind of 1 lime
- juice of 1 lime
- 1/2 cup icing sugar
- 2 egg yolks
For the nut crumble:
- 10 macadamia (raw)
- 30 g soft butter
- 1 pinch of salt if the butter is unsalted (otherwise, omit)
- 2 generous tbsp plain flour
- 1 tbsp white sugar
Method:
Raspberry Bavarois
- Prepare your mould. I used a cake loaf as a general support, buttered and blanketed in cell wrap, a sheet of flexible cardboard (buttered and covered in cell wrap) and curved as a semi-cylinder.
- Mix sugar and egg yolks until pale and creamy, add a little of the milk to make slightly more liquid.
- Place the gelatine leaves in a bowl of cold water.
- In the meanwhile, heat up the rest of the milk to boiling point.
- While the milk is warming up, place the frozen raspberry in the microwave for 1 minute (full power), then blend in the blender to obtain a juice. The raspberry juice will still be cold.
- While whisking, add the hot milk to the egg-sugar mix, mix well. Transfer to the saucepan and on a medium heat, mix continuously until it thickens. The custard MUST NOT boil.
- Remove from the fire and transfer in a bowl
- Squeeze the water out of the gelatine and mix the gelatine until fully dissolved with the warm custard.
- Add the raspberry juice, mix well.
- Whip the cream to soft peaks and mix in gently to the custard mix either using a large
wisk or a silicone spatula. - Pour into the tin, cover with cell wrap and place in the fridge at least 15 h prior to decorating.
Tip: For the custard, you will know it is ready when a spoon placed in the saucepan comes out with the custard covering/blanketing the back of a spoon (not runny).
Mascarpone & lime blanket
- Place all the ingredient in a stand mixer or large bowl.
- Whisk until smooth and fluffy.
Nut crumble:
- Whiz all ingredients in a small food processor.
- Place on a piece of baking paper on a baking tray.
- Toast under the oven grill until lightly coloured, toss around, place again under the grill until you get a nice brown colour. Be carefull, when it starts toasting, the colour changes quickly.
- Remove from the oven, cool down, and store in a bowl or airtight container until required.
Assembly:
- Unmold the bavarois by turning it straight onto the serving dish.
- Prepare the lime & mascarpone blanket and using a spatula, gently spread on the sides and ends. Using a fork, make patterns.
- Dust more lime rind all over, place a few mint leaves and some cocoa nibs.
- Place the crumble all around.
- Keep in the fridge until ready to serve.
