- 200ml Raspberries puree
- 4 sheets Gelatine
- 2 Eggs
- 50g Caster sugar
- 250ml Milk
- 125ml Cream
Raspberry Baravois
Ingredients
Method
Soak gelatine in cold water. Separate the 2 eggs, cream, the yolks and sugar till almost white.
Bring the milk to the boil then add to egg mixture, clean milk pan then place the egg mix back to the pan and simmer until coating consistency.
Once sauce has thickened, add gelatine and stir until dissolved.
Add the puree of raspberries and allow to cool, stirring occasionally until almost set.
Add lightly beaten cream and fold gently.
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