Valentine's Day Recipe: Raspberry Bavaroise at ibis, and Novotel Bengaluru Outer Ring Road

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:

* 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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