Raspberry Bavarois
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
Raspberry Bavarois
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
Cooking Instructions
- 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.
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