red fruit Bavarois
Red Fruit Bavarois
Prep Time
25 mins
Cook Time
5 mins
Chilling Time
4 hrs
Total Time
30 mins

An easy French dessert using fresh seasonal fruit (or frozen if out of season for your Valentine). You'll need silicone demi-sphere moulds or other shapes will also work well, such as dariole moulds.  If not using silicone non-stick moulds, then butter moulds first. This recipe is gluten free.

Course: Dessert
Cuisine: French
Keyword: bavarois, glutenfree, nobakedessert, redfruits
Servings: 8
Calories: 206 kcal
Author: Jill Colonna
  • 400 g /14 oz mix of red fruits fresh or defrosted
  • 4 gelatine sheets @ 2g
  • 140 g / 5 oz caster sugar
  • 1 sachet vanilla sugar
  • 1/2 tsp ground cinnamon or mixed spice
  • 400 ml / 14 fl oz crème fraiche 30%
  1. Soak the gelatine sheets in cold water for 10 minutes.
  2. Wash and drain the mixed red fruits and whizz them to a purée in a blender or food processor.
  3.  Heat half of the fruit purée with the sugars and cinnamon then add the gelatine (squeezing first any excess water). Mix in the rest of the purée and the crème fraîche then pour into demi-sphere silicone moulds (I poured into 5 half-sphere moulds, right to the top).
  4.  Set aside to cool then chill in the fridge for 3-4 hours to set.
  5. When ready to serve, quickly run the bottom of the moulds under the hot water tap then upturn them directly onto each plate (I do this with the help of a pastry scraper).
Recipe Notes

Serve with white chocolate, rose and orange blossom mousse and rose macarons (recipe in Mad About Macarons).

Jill Colonna