Makes 4 desserts


250g semi whipped cream

250g raspberry puree

2 leaves of gold gelatin

100 gms meringue pieces broken

1 x punnet of fresh raspberries

1 x punnet dried raspberries

100ml raspberry puree

100 ml of vanilla Chantilly

4 round moulds, 3inches x 1inch


First, semi whip your cream. Then heat roughly 50g of your puree until hot and dissolve the gelatin. Once dissolved, add the rest of the puree, then fold into your cream.Pipe into your moulds and give a few hours to set in the fridge.To finish the dessert, start by garnishing the plate with the puree, chantilly cream, meringue pieces, dried and fresh raspberries. Finish the plating with the bavarois.