The Lemon and Raspberry Bavarois is a light and elegant dessert that combines the zesty freshness of lemon with the sweet and tangy flavor of raspberries. With its layers of smooth mousse and a crisp speculoos base, this dessert is perfect for special occasions or a refreshing treat. Easy to prepare, it just requires some patience as it chills in the freezer, resulting in a stunning, deliciously creamy cake that will impress your guests.
Servings: 8
Preparation Time: 1 hour
Chilling Time: 3 hours
Ingredients
For the Base
250 g (8.8 oz) speculoos cookies
100 g (3.5 oz) butter
For the Lemon Mousse
2 lemons (zest and juice)
1 lemon (juice)
30 cl (10 fl oz) heavy cream (30% fat)
50 g (1.8 oz) sugar
3 sheets of gelatin
For the Raspberry Mousse
300 g (10.5 oz) raspberries- 3 sheets of gelatin
- 30 cl (10 fl oz) heavy cream (30% fat)
- 50 g (1.8 oz) sugar
For the Raspberry Mirror
- 200 g (7 oz) raspberries
- Juice of 1 lemon
- 2 sheets of gelatin
- 40 g (1.4 oz) sugar
Equipment
Electric hand mixer
Instructions
- Prepare the Base:
Crush the speculoos cookies and mix with the butter, cut into pieces, until well combined. Press the mixture firmly into the bottom of a 22 cm (8.6 inches) cake ring. - Prepare the Lemon Mousse:
Soak the gelatin sheets in cold water. Heat the juice and zest of the lemons, add the softened gelatin, and stir until dissolved. Let the mixture cool. Whip the heavy cream into stiff peaks, then fold in the sugar and lemon mixture. Pour over the speculoos base and place in the freezer. - Prepare the Raspberry Mousse:
Soak the gelatin sheets in cold water. Blend the raspberries and strain to remove seeds. Heat the raspberry purée and add the softened gelatin, stirring until dissolved. Let it cool. Whip the heavy cream into stiff peaks, then add the sugar and raspberry purée. Mix well and pour over the lemon mousse layer. Return to the freezer. - Prepare the Raspberry Mirror:
Soak the gelatin sheets in cold water. Blend the raspberries, strain to remove seeds, and mix with the sugar and lemon juice. Heat the mixture, then add the softened gelatin and stir until dissolved. Pour over the cake. - Freeze Again:
Return the bavarois to the freezer for at least 3 hours before serving.
