An elegant low-calorie dessert from the book 'Simply Desserts' by Rosemary Wilkinson. This can be made a day in advance and chilled. Strawberries can be used in place of raspberries.Note : Time mentioned does not include chilling time.
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- 1Reserve a few raspberries for decoration and place the remaining raspberries, icing sugar and lemon juice in a blender or food processor and process them until smooth.
- 2Press the puree through a sieve to remove the raspberry pips. Add the chopped mint. You should have about 600ml or 2 1/2 cups of puree.
- 3Sprinkle 1 tsp of the gelatine over 2 tbsp of boiling water and stir until the gelatine has dissolved. Stir into 2/3 cup of the fruit puree.
- 4Pour this jelly into a 1 litre mould to chill in the fridge until the jelly is just on the point of setting. Tip the tin to swirl the setting jelly around the sides, and then leave to chill until the jelly has set completely.
- 5Stir the remaining fruit puree into the custard and yogurt. Dissolve the rest of the gelatine in 3 tbsp of boiling water and stir it in quickly.
- 6Pour the raspberry custard into the mould and leave it to chill until it has set completely. To serve, dip the mould quickly into hot water and then turn it out and decorate with the reserved raspberries and mint sprigs.
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Nutritional Facts for Minted Raspberry Bavarois
Serving Size: 1 (112 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 239.8
- Calories from Fat 27
- Total Fat 3.0 g
- Saturated Fat 0.8 g
- Cholesterol 107.5 mg
- Sodium 122.6 mg
- Total Carbohydrate 49.5 g
- Dietary Fiber 3.6 g
- Sugars 10.3 g
- Protein 5.5 g
The following items or measurements are not included: