Ingredients
- 10 springform (pan)
- 9 springform as a guide (pan)
- 9 diameter by using
- 4 eggs
- 1 gelatin (envelope unflavored)
- 1 mousse
- 1 cake layer
- 1 confectioners sugar
- 1 basket raspberries (fresh)
- 1 finishing
- 2 cup whipping cream (heavy)
- 10 ounce raspberries (frozen)
- 3/4 cups sugar
- 3 ounces semisweet chocolate
- 3/8 cup sugar
- 1/2 cup almonds (ground)
- 1/2 cup bread crumbs (fresh)
- 6 tablespoons butter (unsalted)
- 2 tablespoons water
- 2 tablespoons raspberry liqueur
- 2 tablespoons sugar
To finish dessert, whip cream with sugar and spread evenly on mousse. Chill to set cream, then run knife between cream and side of pan. Remove springform side; garnish top with raspberries; sprinkle berries with confectioners' sugar.
