Raspberry Bavarois

Name: Raspberry Bavarois
Cuisine: American
Ingredients: 300 grams Raspberries (frozen); 60 grams Sugar; 5 grams Gelatin (powdered); 100 grams Soy milk cream (or heavy cream)

cookpad.japan @cookpad_jp

I've been trying to eat less dairy, but I wanted to eat bavarois ...so I tried using soy milk cream and added raspberry juice.

If you strain carefully, the bavarois will turn out smooth and beautiful.
I use the leftover raspberries to top the bavarois, or I put them in something else, like salad dressings. Recipe by Maria358

I've been trying to eat less dairy, but I wanted to eat bavarois ...so I tried using soy milk cream and added raspberry juice.

If you strain carefully, the bavarois will turn out smooth and beautiful.
I use the leftover raspberries to top the bavarois, or I put them in something else, like salad dressings. Recipe by Maria358

cookpad.japan @cookpad_jp

I've been trying to eat less dairy, but I wanted to eat bavarois ...so I tried using soy milk cream and added raspberry juice.

If you strain carefully, the bavarois will turn out smooth and beautiful.
I use the leftover raspberries to top the bavarois, or I put them in something else, like salad dressings. Recipe by Maria358

I've been trying to eat less dairy, but I wanted to eat bavarois ...so I tried using soy milk cream and added raspberry juice.

If you strain carefully, the bavarois will turn out smooth and beautiful.
I use the leftover raspberries to top the bavarois, or I put them in something else, like salad dressings. Recipe by Maria358

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Ingredients

300 gramsRaspberries (frozen)
60 gramsSugar
5 gramsGelatin (powdered)
100 gramsSoy milk cream (or heavy cream)

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Steps

1

Dissolve the powdered gelatin in 3 tablespoons of water. Bring the frozen raspberries to room temperature, sprinkle half the sugar, and let sit for 30 minutes.
2

When the juices has come out of the raspberries, put the raspberries, along with the juice, into a food processor and process. Then strain to make a smooth juice.
3

Heat raspberry juice and the remaining sugar in a pot over low heat. When the sugar has dissolved, add the gelatin from Step 1 and immediately turn off the heat. Dissolve the gelatin in residual heat.
4

Put the soy milk cream (or heavy cream) into a bowl and whip until it forms soft peaks.
5

Add half of the raspberry liquid to the bowl in Step 4 and mix with a whisk. When the mixture becomes uniform, add the rest of the raspberry liquid and mix in.
6

Pour the bavarois into containers and chill in the refrigerator for at least two hours until firm.
7

↑ I found this "non-dairy whipping soy milk" at the supermarket.
8

If you want to make two layers, set aside 1/4 of the raspberry liquid. After the bavarois is completely set, pour the raspberry liquid on top and chill again until set.