Minted Raspberry Bavarois – a delicious recipe with fresh raspberries, icing sugar, lemon juice, mint, gelatin powder, custard. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Reserve a few raspberries for decoration and place the remaining raspberries, icing sugar and lemon juice in a blender or food processor and process them until smooth.
2
Press the puree through a sieve to remove the raspberry pips. Add the chopped mint. You should have about 600ml or 2 1/2 cups of puree.
3
Sprinkle 1 tsp of the gelatine over 2 tbsp of boiling water and stir until the gelatine has dissolved. Stir into 2/3 cup of the fruit puree.
4
Pour this jelly into a 1 litre mould to chill in the fridge until the jelly is just on the point of setting. Tip the tin to swirl the setting jelly around the sides, and then leave to chill until the jelly has set completely.
5
Stir the remaining fruit puree into the custard and yogurt. Dissolve the rest of the gelatine in 3 tbsp of boiling water and stir it in quickly.
6
Pour the raspberry custard into the mould and leave it to chill until it has set completely. To serve, dip the mould quickly into hot water and then turn it out and decorate with the reserved raspberries and mint sprigs.
143
kcal
Calories
6
g
Fat
15
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 2/3 cups fresh raspberries or 2 2/3 cups frozen and thawed raspberries, 2 tablespoons icing sugar, 2 tablespoons fresh lemon juice, 1 tablespoon finely chopped of fresh mint, and more.
Yes, Minted Raspberry Bavarois falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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