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Pastry Chef: Siva Kumar, Pastry Chef, ibis, and Novotel Bengaluru Outer Ring Road
RASPBERRY BAVAROISE WITH ROSE GELATO
* 500 ml raspberry puree
* 200 ml milk
* 5 egg yolks
* 50 g caster sugar
* 5 leaves gelatin
* 250 ml double cream
METHOD:
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* Bring to the boil the raspberries and milk
* Whisk the egg yolks and sugar together until a thick sabayon
* Pour the boiling mix onto this and whisk well
* Return to the heat and cookout to thicken
* Melt the gelatin into this, mix well then pass through a fine sieve, leave to cool in the fridge
* Whisk the cream to soft peaks
* Once the raspberry mix has started to set, fold it into the cream pour into the molds and set in the fridge
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