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Monday, 26 June 2017

Raspberry Bavarois with a Raspeberry Mirror Glaze on an Almond Fondant Base


I have always loved “Raspberry Bavarois” and when I was looking for a dessert idea for a family dinner at the end of April, I made this recipe taken from the French magazine “Cuisine Actuelle”.

It is an easy dessert but it requires that you follow each step carefully. As for the dessert, it is fresh, unctuous and light with an intense raspberry taste. A guaranteed success to impress and treat your loved ones.

Ingredients for 8 servings (use an 18cm aluminium circular mould)

For the Almond Fondant Base:
80 g sugar
2 eggs
80 g almond powder
50 g melted butter
A dash of rum

For the Raspberry Bavarois:
300 g raspberries
6 g gelatine in sheets
200 ml of very cold full cream
80 g sugar
1 tablespoon icing sugar

For the Raspberry Mirror Glaze:
130 g raspberries
90 g sugar
3.5 g gelatine in sheets

Preparation:

For Almond Fondant Base:
1. In a bowl, combine the eggs with the sugar. Add the almond powder, the rum and the melted butter. Put in an aluminium circular mould. Bake for 20 minutes at 180°C.

2. After cooking, allow the fondant to cool in the mould and unmould it when cold.

3. Place the fondant cake in a serving dish and reposition the aluminium circular mould around it, slightly reducing the diameter to avoid leakage of the Bavarois cream.

For the Raspberry Bavarois:
1. Mix the raspberries and then sieve in a chinois to eliminate the seeds.

2. Soak the gelatine in cold water.

3. Heat the raspberry puree in a saucepan with the sugar. Add the well-drained gelatine. Mix so that it melts well and leave to cool.

4. Beat the full cream into a firm whipped cream (put the whisk and the bowl in the fridge 1 hour before whisking). Add the icing sugar and whisk again.

5. Using a spatula, gently mix the cooled whipped cream to the raspberry purée.

6. Spread this mixture over the almond fondant cake in the aluminium circular mould. Place in the fridge for at least 2 hours.

For the Raspberry Mirror Glaze:
1. After the 2 hours, prepare the Mirror Glaze. Soften the gelatine in cold water.

2. Mix the raspberries and sieve them in a chinois to eliminate the seeds.

3. In a saucepan, place the raspberry coulis and sugar and heat gently, but do not bring to the boil.

4. Away from the heat, add the well drained gelatine and mix well to melt.

5. Leave to cool and spread evenly over the Raspberry Bavarois. Refrigerate for at least 2 hours, it is better to leave it all night.

6. Gently remove the aluminium circular mould and decorate according to taste. (I decorated mine with fresh raspberries sprinkled with icing sugar and added slices of fresh kiwis).

Wednesday, 21 June 2017

Enjoying the beauties of nature in Heidi’s Country

Normally I do not write about the same place several times (this is the third time in this particular case!). However, on one of many weekends that I have spent in this very special hideaway somewhere in the heights of Switzerland, I could not help but capture these beautiful landscapes and I wanted to share them with you.

These are photos of mountains, meadows, old huts (or “mazots”), chalets, pastures, grazing cows, horses, blue/grey shades of sky, wild flowers...and me barefoot in this wonderful green land that I have nicknamed Heidi’s Country. 

I hope you like this very special place!

Lots of Love

When these young cows saw us arriving, they rushed up to the fence to see us. 

One even posed for the picture…look at her leg…Sweetheart and I had a good laugh…so cute…

I never get tired of this beautiful scenery of nature



Never get tired of photographing wildflowers


I never get tired of watching cows grazing. There are various breeds of cow out in the pastures, for example: Hérens, Montbéliarde…

The Montbéliarde cow

The Hérens cow

Did you know that they eat all their food twice? Once the cow has grazed a large amount of grass, it will lie down quietly and regurgitate what it has eaten in small mouthfuls which it re-chews for better digestion.  This process is known as rumination or, more commonly, chewing the cud.

Here is a ruminating Hérens cow.


The region is full of “bisses”. These are irrigation or mill water supply channels carved into the mountainside.

Another attraction very dear to my heart are the various improvised tiny sanctuaries where one can place a lighted candle.