Dragon fruit bavarois tartlets

1. Cut the dragon fruit in half lengthwise, removing most of the stalks from the skin, so that the skin is smooth. Cut the flesh into thin slices of 2 mm. Place the slices on the inside of the cooking ring, overlapping each slice by half.
2. Soak the sheets of gelatine in cold water for 5 minutes.
3. Put the rest of the pulp in a measuring cup and top up to 300 ml with apple juice. Squeeze the lime. Add the sugar and lime juice. Puree with the hand blender until smooth. Pour into a saucepan and bring to a boil. Add the squeezed gelatin and stir until dissolved. Leave to cool slightly and place in the fridge until ready to use.
4. When the dragon fruit mixture starts to set, beat the whipping cream to a yoghurt-like consistency with the mixer and carefully fold into the dragon fruit mixture. Fill the rings with the bavarois and place the rings, covered, in the refrigerator for at least 4 hours.
5. Remove the rings and place the tartlets on a plate. Decorate the bavarois tartlets with raspberries and flowers.

Enjoy!