FRIJE

Instructions

• 1.   Biscuit: Beat the eggs with the sugar and vanilla until frothy, then mix in the butter and almond powder.
• 2.   Pour this mixture into a 19 cm diameter stainless steel ring and bake in a preheated oven at 180°C for 20 minutes.
• 3.   Let it cool and detach the biscuit from the edge of the ring.
• 4.   Wash the ring, place it on a flat baking sheet lined with parchment paper, and line it with a plastic film the width of the ring, which you can carefully remove once the biscuit has solidified.
• 5.   Place the cooled biscuit inside.
• 6.   Bavarian Cream: Soak the gelatin in enough cold water.
• 7.   Blend the thawed raspberries, strain them well, and squeeze the juice into a small saucepan.
• 8.   Mix in the sugar and heat gently, being careful not to boil. Drain the gelatin and incorporate it until melted. Let it cool for a moment if it's too hot.
• 9.   Whip the cream halfway with powdered sugar.
• 10.   Pour the raspberry mixture into the whipped cream and mix until it has an even pink color.
• 11.   Pour it over the almond biscuit and refrigerate for 2 hours.
• 12.   Raspberry Mirror: Soak the gelatin in enough cold water.
• 13.   Squeeze out the gelatin and incorporate it into the slightly heated coulis.
• 14.   Let it cool and pour it over the Bavarian cream.
• 15.   Put it back in the fridge for 1 hour to solidify.
• 16.   Finish with a layer of fresh raspberries and sprinkle with powdered sugar.
• 17.   Cut slices with a knife dipped in hot water.

Nutritional information *

Reference

• www.sofiedumont.fr/recette/bavarois-de-framboise/