Makes 4 desserts
Ingredients
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
Method
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.