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Mini Raspberry Bavarois No Bake

A delicate and creamy dessert featuring vibrant raspberries, perfect for warm afternoons.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert, Sweet Treat
Cuisine: European, French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Base
  • 200 g Digestive biscuits or speculoos Crushed into fine crumbs
  • 100 g Melted butter Used to bind the biscuit crumbs
For the Bavarois Cream
  • 300 ml Fresh cream Must be very cold for whipping
  • 100 g Sugar To sweeten the raspberry puree
  • 200 g Fresh or frozen raspberries Pureed for the Bavarois
  • 1 tbsp Gelatin Dissolved in warm water before use
  • Fresh raspberries For garnish To decorate the final dessert
  • To taste Topping of choice (chocolate topping or raspberry coulis) Optional for added flavor

Method
 

Preparation of Biscuit Base
  1. Crush the digestive biscuits or speculoos into fine crumbs.
  2. Mix the crushed biscuits with melted butter until well combined.
  3. Press the mixture into the bottom of mini cake molds to create a base.
Preparation of Bavarois Cream
  1. Blend fresh or frozen raspberries with sugar until a smooth puree forms.
  2. Whip the cold cream until soft peaks form.
  3. Gently fold the raspberry puree into the whipped cream, preserving the lightness.
  4. Pour the Bavarois mixture over the biscuit base in the molds.
Setting the Bavarois
  1. Refrigerate the molds for a minimum of four hours to set.
Serving
  1. Once set, carefully unmold the Bavarois and place on serving plates.
  2. Garnish with fresh raspberries and drizzle with chocolate sauce or raspberry coulis.

Notes

Store in the refrigerator for up to three days. For deeper flavor, toast the biscuits before crushing. Ensure cream is very cold for best results in whipping.