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1
Place the water and sugar in a small saucepan, stir over a low heat until the sugar dissolves.
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2
Meanwhile, soak the gelatine in a bowl of cold water for 1-2 minutes or until it has completely softened. Remove the gelatine from the water, carefully squeeze out any excess water and add it to the hot sugar syrup, stir until it has completely dissolved.
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3
Place 150g of the raspberries and sugar syrup into a small food processor and blitz until smooth. Strain through a fine sieve into a bowl (to remove the raspberry seeds), set aside to cool
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4
Whisk the pouring cream until soft peaks form (be careful to not overwhip the cream as if you do your bavarois will have a grainy texture). Gently fold the cream into raspberry mixture until well combined.
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5
Divide the raspberry mixture into your serving glasses refrigerate for 4 hours or until set.
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6
Chantilly Cream: Place the cream, vanilla seeds and sugar in a medium sized bowl. Whisk the cream until soft peaks form (be careful not to overwhip or you will make butter).
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7
To serve, place a small spoonful of the Chantilly Cream on top of each bavarois, Top with the remaining raspberries and a sprig of mint.
