Dissolve the powdered gelatin in 3 tablespoons of water. Bring the frozen raspberries to room temperature, sprinkle half the sugar, and let sit for 30 minutes.
When the juices has come out of the raspberries, put the raspberries, along with the juice, into a food processor and process. Then strain to make a smooth juice.
Heat raspberry juice and the remaining sugar in a pot over low heat. When the sugar has dissolved, add the gelatin from Step 1 and immediately turn off the heat. Dissolve the gelatin in residual heat.
Put the soy milk cream (or heavy cream) into a bowl and whip until it forms soft peaks.
Add half of the raspberry liquid to the bowl in Step 4 and mix with a whisk. When the mixture becomes uniform, add the rest of the raspberry liquid and mix in.
Pour the bavarois into containers and chill in the refrigerator for at least two hours until firm.
↑ I found this "non-dairy whipping soy milk" at the supermarket.
If you want to make two layers, set aside 1/4 of the raspberry liquid. After the bavarois is completely set, pour the raspberry liquid on top and chill again until set.
Story Behind this Recipe
I've been trying to eat less dairy, but I wanted to eat bavarois ...so I tried using soy milk cream and added raspberry juice.
If you strain carefully, the bavarois will turn out smooth and beautiful. I use the leftover raspberries to top the bavarois, or I put them in something else, like salad dressings.