RASPBERRY BAVAROIS

For the mascarpone cream, use a small part of the cream to fill a silicone, spiral mould. Fill the spiral with, red coloured, white chocolate and put it in the freezer. 

Make the raspberry bavarois by whipping the Gold Cup Chanty Deco. Blend the raspberry puree, lemon, sugar, and the eggs in a blender. Add the soaked gelatine and blend again. Mix this with the Gold Cup Chanty Deco and put it in the fridge. 

Make the strawberry cake. Whip the Révolution cream/dough, sugar, salt, and vanilla until it’s white. Add the eggs and whip again until it’s white. Mix in the flour and the baking powder. Gently mix in the yoghurt and the frozen strawberry chunks. 

Mix the Revolution cream/dough and the sugar. Add the eggs and mix well. Add the other ingredients, mix well, wrap in foil, and put it in the fridge. 

Once the dough is hard, roll to 2,5 mm and fit into 8 cm rings. Bake at 175°C for 12 minutes. 

Pipe some mascarpone cream at the bottom and push a circle (5cm diameter) of strawberry cake in it. Pipe a nice bulb of raspberry bavarois until it reaches the inside of the edge of the tartlet. Push on the bavarois with the spiral (mascarpone cream) until the bavarois is parallel with the outside of the edge of the tartlet.