Raspberry Bavaroise

Ingredients:

Base

200gr Marie biscuits

50gr Sugar

50gr Butter

40gr Raisins

Bavaroise

500gr raspberries

200gr sugar

8 gelatine leaves

3.5dl whipped fresh cream

Covering

2 leaves of gelatine

80gr of raspberries

1 dl chantilly

Preparation:

Crush the biscuits and add rthe sugar, raisins and butter.

Cover a mould with greaseproof paper and press the above mixture to the bottom, forming a base.

Cook the raspberries with the sugar for 10 minutes. Reduce to a pulp and keep 1dl for the covering. To the puree add 8 gelatine leaves previously softened and mix well. Allow to cool then add the beaten fresh cream. Place in mould and take to the refrigerator to set.

Prepare the covering by mixing 2 gelatine leaves previously softened to the 1dl of raspberry mix and allow to cool. Remove the bavaroise from the mould and cover with this mixture. Serve with chantilly.

Chocolate Mousse

Ingredients

125gr Chocolate

3 dessert spoons of milk

3 egg yolks

4 egg whites

3 dessert spoons sugar

75gr butter

pinch of salt

Method

Break the chocolate into small pieces, add milk in a pan and melt on low heat until all the chocolate has melted, then take off the heat and add butter.

Beat the egg yolks with a sugar separately, then add chocolate mixture and stir.

Beat the egg whites with salt until stiff peaks add to chocolate mixture once it has cooled down. Fold it in.

Spoon into individual dishes and place in fridge for at least two hours, decorate with shredded chocolate or chocolate chips.