Ingredients
• 450ml pouring cream
• 150g caster sugar
• 1 vanilla bean
• 4 (20g) gelatine leaves (see note)
• 180g rose-flavoured Turkish delight, finely chopped
• 2 teaspoons icing sugar
• 1 1/4 cups Greek-style yoghurt
• 50g flaked almonds, toasted
Raspberry syrup
• 3/4 cup (165g) caster sugar
• 1 vanilla bean
• 1 cinnamon stick
• 5cm-long strip lemon rind
• 4 x 120g punnets raspberries
Method
1. Lightly grease 10 x 125ml dariole moulds. Place 150ml cream and sugar in a small saucepan. Split vanilla bean lengthways. Using the tip of a small knife, scrape seeds into pan, then add bean. Stir over low heat until sugar dissolves, then bring almost to the boil. Remove from heat. Stand for 5 minutes.
2. Meanwhile, soak gelatine leaves in cold water for 4 minutes or until softened. Strain cream mixture through a fine sieve into a bowl. Squeeze excess liquid from gelatine, then add to warm cream mixture and stir until dissolved. Cool to room temperature. Toss chopped Turkish delight in icing sugar. Using an electric mixer, whisk remaining cream until soft peaks form. Whisk yoghurt into cooled cream mixture, then fold through whipped cream and Turkish delight. Pour into prepared moulds and refrigerate for 4 hours (or overnight) until set.
3. Meanwhile, for syrup, place 1 1/2 cups water and sugar in a small saucepan. Stir over low heat until sugar dissolves. Add scraped seeds from vanilla bean and bean (see step 1 for directions), cinnamon stick and lemon rind and bring to the boil. Simmer for 10 minutes. Place raspberries in a heatproof bowl then strain syrup over raspberries. Cool to room temperature.
4. Unmould bavarois on to plates. Spoon over raspberries, syrup and almonds.
