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Raspberry Bavarois

Raspberry Bavarois - Cuisine Inspired
8 Servings
20 min prep.
​6 hours wait.
Easy
​Ingredients
11oz vanilla wafers
12 fl oz can evaporated milk
14 oz can condensed milk
2 envelopes unflavored gelatin (2x 0.25 oz)
4 tbsp lemon juice 
21 oz raspberries
2 tbsp rum (optional)
 
Place both cans of evaporated and condensed milk, as well as the food processor bowl, in the refrigerator 2 hours prior to starting the recipe.
Finely crush the cookies. Add lemon juice and rum, and mix until a ball of dough is formed.
Spread out dough into a mold with a removable bottom (I use a 9” square mold). Chill in refrigerator.
Purée raspberries in food processor and put aside.
In a bowl, beat evaporated milk until in stiff peaks (like egg whites) with an electric mixer or food processor.
Add can of condensed milk and 16oz of the raspberry purée (put the rest aside), and continue to beat at a lower speed.
Dissolve one and a half envelopes of the gelatin in a bit of hot water (1.5oz), then add to the milk and raspberry mix while continuously beating.
Pour mix into mold over the dough.
Place in refrigerator for 2 hours to thicken.
After 2 hours, dissolve the remainder of the gelatin in a bit of hot water. Add to the rest of the raspberry purée while stirring quickly to avoid lumps.
Take mold out of refrigerator and gently pour second gelatin mix on top.
Place back into refrigerator for at least 4 hours, preferably overnight for best results.​
​"I love raspberries and raspberry desserts!
This dessert is my version of the Bavarois. The traditional recipe uses cream.
It is an easy recipe for such an amazing result!
When not in season, replace fresh raspberries by frozen raspberries. They are perfect for this recipe." ~ Nathalie


​Tip: for a gluten-free version, substitute with gluten-free cookies.
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  • Home
  • EAT OUT
    • RESTAURANTS >
      • FRANCE >
        • ALLÉNO PARIS
      • NEW YORK >
        • ALDEA
        • L'APPART
        • ASKA
        • AUREOLE
        • BÂTARD
        • BOULEY AT HOME
        • CONTRA
        • DANIEL
        • Günter Seeger
        • JUNGSIK
        • LE JARDINIER
        • THE MUSKET ROOM
        • SHUN
        • WALLSÉ
    • BEYOND RESTAURANTS >
      • NEW YORK >
        • Baked Tribeca
        • Estelle Gourmet
        • FRENCH CHEESE BOARD, NYC
        • LA MAISON DU CHOCOLAT, NYC
        • LA PARISIENNE, NY
        • Palais des Thés Tea School, NYC
        • Urbani Truffles & Truffle Lab
  • INTERVIEWS
    • Christine Vernay - Owner-Winegrower, Domaine Georges Vernay >
      • Christine Vernay - Propriétaire-Viticulteure, Domaine Georges Vernay
    • Christophe Dufossé - Owner and Chef at Maison Dufossé, Metz, France >
      • Christophe Dufossé - Chef Propriétaire Maison Dufossé, Metz
    • Eunji Lee - Executive Pastry Chef at Jungsik NY
    • Dan Leiber - Owner of Stardust Farm. PA
    • Kinou Cazes-Hachemian Co-Owner and North America Brand Ambassador for Château Lynch-Bages
    • Eddy Leroux - Chef de Cuisine at Daniel, NYC
    • Etienne Le Bastard Executive Pastry Chef at Bouley, NYC
    • Matt Lambert - Head Chef and Co-Owner of The Musket Room, NYC
    • Joe Anthony - Chef de Cuisine at Gabriel Kreuther, NY
    • Aurélie Bessière - Founder and CEO of Palais des Thés USA
    • Daniel Chavez-Bello Executive R&D Chef at Bouley, NYC
    • Laurent Drouhin from Joseph Drouhin Wines
    • Estelle Lebbrecht from Estelle Gourmet
  • NEWS
    • The 2021 List of NYC & Westchester County's Michelin-starred restaurants
    • 14th Annual StarChefs International Chefs Congress
    • The 2020 List of NYC & Westchester County's Michelin-starred restaurants
    • The 2019 World’s 50 Best Restaurants List
    • The 2019 James Beard Foundation Awards Nominees
    • The World Restaurant Awards 2019
    • The 2019 List of NYC's Michelin-starred restaurants
  • RECIPES
    • APPETIZERS >
      • Asparagus Bundles with Iberian Ham
      • Butternut Squash Soup with Truffle
      • Eggs Caviar
      • Foie Gras Scallops over Green Cauliflower Purée
      • Individual Salmon Terrines
      • Roasted Leeks with Poached Egg and Black Truffle
      • Salmon Tartare with Caviar
      • Sea Bream Carpaccio
      • Mushroom Soup
    • FISH & SEAFOOD >
      • Saffron Sea Bass
      • Seared Scallops, Morels, Zucchini Tagliatelle
      • Seared Scallops with Vanilla Sauce
    • MEAT >
      • Lemon Cumin Chicken
      • Herb Crusted Rack of Lamb
      • Roasted Duck Breast with Hazelnut Sauce
    • SIDE DISHES >
      • Roasted Sesame Butternut Squash
      • Roasted Fall - Winter Vegetables
      • Grilled Eggplants with Tomato Compote
      • Ratatouille
    • DESSERT >
      • Apricot Almond Tart
      • Chocolate Chip Cookies
      • French Chocolate Tart
      • French King Cake
      • French Pear and Almond Tart
      • Individual Molten Chocolate Cakes
      • Matcha Strawberry Tiramisu
      • Raspberry Bavarois
      • Roasted Apples with Almond Crust and Vanilla Cream
      • Strawberry Tart
    • PASTA >
      • Black Truffle Pasta
    • BREAD >
      • Hazelnut Whole Wheat Bread
    • BRUNCH >
      • Asparagus Bundles with Smoked Salmon
      • Asparagus and Iberian Ham Quiche
      • Coddled Eggs With Iberian Ham
      • Coddled Eggs With Truffle
      • French Crepes
      • Salmon Quiche
    • COCKTAILS >
      • The Botanist
  • About
  • CONCIERGE
    • PRIVATE INDIVIDUALS
    • CORPORATE DINNERS AND EVENTS