No-Added-Sugar Raspberry Bavarois

📝 Ingredients

• 500 g frozen raspberries (440 g for the purée, 60 g for decoration)
• 2 very ripe bananas (about 120 g each, peeled)
• ½ lemon (juice)
• 9 gelatine leaves (18 g)
• 500 g fat-free fromage frais (0 %)
• 1 tsp vanilla extract
• 200 ml whipping cream (30 % fat), well chilled

🍴 Utensils

• Saucepan
• Stick blender
• Fine sieve
• Mixing bowl
• Electric hand mixer
• 1.5 L charlotte mould

📖 Steps

1. Set aside 60 g raspberries in the freezer for decoration. Put the rest, still frozen, in a saucepan and heat for 8 to 10 min over a low heat, stirring, until the fruit collapses into a compote. Meanwhile, soak the gelatine in a large bowl of cold water.
2. Blend the hot raspberries with a stick blender, then push them through a fine sieve over a mixing bowl, pressing with the back of a spoon to hold back the seeds. Scrape the underside of the sieve: that's where the thickest purée hides.
3. Pour the purée back into the rinsed saucepan and warm it for 1 min over a low heat, without boiling. Off the heat, add the well-squeezed gelatine and whisk until it melts. Add the bananas in chunks and the juice of the half lemon, then blend until very smooth.
4. Leave the purée to cool for 10 min: it should be barely warm to the touch, otherwise it would make the cream collapse. Meanwhile, whip the well-chilled cream with an electric mixer for 3 to 4 min, until it forms stiff peaks that hold on the beaters. Stop there, or it will turn into butter.
5. In the rinsed mixing bowl, whisk the fromage frais with the vanilla for 1 min to smooth it, then gradually whisk in the warm purée, until you have an even pink cream. Move straight on to the whipped cream: the gelatine sets quickly on contact with the cold fromage frais.
6. Fold the whipped cream into the raspberry cream in two batches with the spatula, gently lifting the mixture from the bottom upwards, until no white streaks remain. Don't mix too vigorously, so it stays light.
7. Line a 1.5 L charlotte mould with cling film, leaving plenty overhanging. Pour in the mixture, smooth the top, cover and chill for at least 6 h, ideally overnight, until the bavarois is firmly set.
8. To turn out, invert the mould onto a plate, gently pull on the film to slide the bavarois out, then remove the film. Decorate with the reserved raspberries, taken out of the freezer 20 min beforehand, and serve well chilled, in 6 slices cut with a knife dipped in hot water.