Litchis raspberry bavarois

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Recipe's preparation

Biscuit

1. Preheat oven (170°) and line an oven tray.

2. Place sugar in TM bowl and mix 10 sec/speed 9 to obtain icing sugar. Reserve 80g aside.

3. Add almond meal to the remaining 150g icing sugar and mix 3 sec / speed 6. Put aside. Wash and rince carefully TM bowl.

4. Beat egg whites with butterfly 6 min / speed 3.5.

5. Delicately incorporate to the sugar/almond mixture.

6. Spread the mixture on the oven tray and bake 20 minutes in the oven. Let cool.

Bavarois

1. Soften gelatin leaves in a bowl with cold water.

2. Place lemon zest in the bowl and mix 10 sec / speed 7 (optional).

3. Ad 50g of litchis juice and heat 3 min / 60° / speed 1.

4. Add gelatin leaves and mix 10 sec / speed 4.

5. Add the 80g of reserved icing sugar (see step 2 of biscuit preparation) and pitted litchis (keep a few litchis for decoration) and mix 30 sec / speed 9. Set aside. Wash and rince carefully TM bowl.

6. Place cold pouring cream in TM bowl , place butterfly and whip 2-3 min/speed 3.5 (don't over whip or it will taste like butter). Delicately incorporate to the mixture. Wash and rince TM bowl.

7. Beat egg whites with butterfly 3 min / speed 3. Delicately incorporate to mixture.

Creation of the bavarois

1. Place biscuit on a tray and use a baking circle to cut clear edges.

2. Remove exceeding biscuit and keep circle in place to create the bavarois.

3. Spread raspberries over the biscuit and pour mixture on top.

4. Let cool in the fridge during minimum 3 hours.

5. Before serving, remove baking circle and decorate baravois.

 

Bon appétit !