Fruit bavaroise

To make a fruit bavaroise, use fruit that has been puréed to a smooth paste and passed through a sieve if needed to create a fine end result.

Fruit bavaroise

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lemon, juice



fruit purée (raspberry)



sugar syrup




Preparation method

  • Soak the gelatin in cold water.
  • Place the fruit purée, sugar syrup, and lemon juice in a pan.
  • Heat until just below boiling point and add the gelatin. Stir well until the gelatin has dissolved. Do not allow the liquid to boil.
  • Set aside to cool until it starts to set (16-22°C).
  • Beat the cream until firm and fold into the liquid in separate additions.
  • Rinse the moulds with cold water before pouring in the bavaroise.
  • Leave the mixture to set in the refrigerator and serve cold.

Serving suggestions

  • As a dessert on its own served with fresh red fruits.
  • As part of a dessert with components of pistachio and pomegranate.
  • As part of a dessert with components of yoghurt and white chocolate.

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