Mini Raspberry Bavarois (No-Bake)

Mini Raspberry Bavarois (No-Bake)

For 8 mini rings (7 cm)

Ingredients:

• 180 g shortbread cookies or speculoos
• 70 g melted butter
• 300 g frozen raspberries (or fresh)
• 250 g mascarpone
• 250 g very cold heavy cream (whipping cream)
• 80 g icing sugar
• 6 gelatin sheets (12 g)
• 100 g raspberry coulis (or smooth raspberry jam)
• A few fresh raspberries for decoration

Instructions:

1. Soak the gelatin sheets in a large bowl of cold water for 10 minutes.

2. Crush the cookies, mix with the melted butter, and press the mixture into 8 rings placed on a baking tray lined with parchment paper. Refrigerate.

3. Heat 100 g of frozen raspberries with 2 tablespoons of water. As soon as it's hot, remove from the heat and add the drained gelatin. Stir until fully dissolved.

4. Blend the warm raspberries with the remaining frozen raspberries to get a smooth purée. Strain it through a fine sieve if you want a seed-free texture.

5. Beat the mascarpone with the icing sugar, then add the cooled raspberry purée.

6. Whip the very cold cream into a firm whipped cream and gently fold it into the pink mixture.

7. Divide the mousse mixture into the rings on top of the cookie base, smooth the surface, and freeze for 2 hours (or refrigerate for at least 6 hours).

8. Before serving, gently warm the raspberry coulis and pour a thin layer over each bavarois. Decorate with fresh raspberries.