Blueberry bavarois

1. Soak the sheets of gelatine in cold water for 5 minutes. Purée the blueberries in the blender or in the bowl of the hand blender. Pour the purée into a saucepan and bring to the boil. Add the squeezed gelatine and stir until it has dissolved.
2. Squeeze 1 lime. Add the juice with 50 grams of caster sugar, apple juice and vanilla sugar to the puréed berries. Put in the fridge for about 30 minutes or until the purée starts to stiffen.
3. Whisk 250 ml of whipped cream until stiff with the mixer. Spoon the whipped cream through the berry mixture. Rinse the cake tin with cold water. Do not dry it. Spoon the berry mixture into the tin. Place in the fridge and leave to stiffen for at least 4 hours.
4. Slice the dragon fruit in half and scoop the flesh out of the skin. Put the flesh in a saucepan and mash with a fork. Add the rest of the cream and sugar. Bring to the boil on a low heat. Stir with a whisk to create a smooth sauce. Leave to cool and place in the fridge until use.
5. Turn out the bavarois onto a plate. Carefully release the edges first. If the bavarois sticks, drape a kitchen towel dipped in hot water around the bundt form to release it.
6. Pour the dragon fruit sauce over the bavarois. Garnish with raspberries, blackberries and extra blueberries.

Enjoy!