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.
bavarois, glutenfree, nobakedessert, redfruits
Calories: 206 kcal
g /14 oz
mix of red fruits
fresh or defrosted
gelatine sheets @ 2g
g / 5 oz
sachet vanilla sugar
or mixed spice
ml / 14 fl oz
Soak the gelatine sheets in cold water for 10 minutes.
Wash and drain the mixed red fruits and whizz them to a purée in a blender or food processor.
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).
Set aside to cool then chill in the fridge for 3-4 hours to set.
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).