Recipe: Raspberry Bavarois

Ingredients
800g Raspberries
(during the summer we put freshly picked berries in the freezer, you can defrost and use these for the dessert)
10 leaves gelatine
150g sugar
500ml cream half whipped
1 mix Italian meringue

Method
Put the raspberries and the juice in a blender and blitz.
Pass through a fine sieve
Place the puree and sugar in a pan and warm to blood heat.
Add the soaked gelatine and stir until desolved
Remove from the heat and allow to cool
When the mix has cooled carefully fold in the halfed whipped cream and the italian meringue, place in moulds and chill