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.