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.