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Mini Bavarois Framboise Sans Cuisson

Mini Bavarois Framboise Sans Cuisson

Le mini bavarois framboise sans cuisson est un dessert élégant et rafraîchissant qui allie une base biscuitée croustillante à une mousse légère et fruitée. Facile à réaliser sans four, il séduit par sa texture aérienne, sa couleur vibrante et son goût acidulé. Parfait pour les occasions spéciales, il apporte une touche raffinée à la fin du repas.
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Prep Time 40 minutes
Total Time 6 hours 40 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

Biscuit Base
  • 180 g biscuits shortbread or speculoos
  • 70 g butter melted
Raspberry Mousse
  • 300 g raspberries fresh or frozen
  • 250 g mascarpone
  • 250 ml heavy cream very cold
  • 80 g powdered sugar
  • 12 g gelatin about 6 sheets
Topping
  • 100 g raspberry coulis

Method
 

  1. Soak the gelatin in cold water for 10 minutes.
  2. Crush the biscuits finely and mix with melted butter.
  3. Press the mixture into pastry rings placed on baking paper and chill in the refrigerator.
  4. Heat 100 g of raspberries gently, then remove from heat and add the drained gelatin. Stir until dissolved.
  5. Blend with the remaining raspberries to obtain a smooth puree. Strain if desired to remove seeds.
  6. Whisk the mascarpone with powdered sugar until creamy, then add the cooled raspberry puree.
  7. Whip the cold cream into stiff peaks and gently fold it into the raspberry mixture.
  8. Pour the mousse over the biscuit bases and smooth the tops.
  9. Refrigerate for at least 6 hours or freeze for 2 hours until set.
  10. Top each bavarois with raspberry coulis and decorate with fresh raspberries before serving.

Notes

For a vegetarian version, replace gelatin with agar-agar, adjusting the quantity according to instructions. Always ensure the cream is very cold before whipping for best results.