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
- 475 ml whipping cream (heavy)
- 280 gr raspberries (frozen)
- 150 gr sugar
- 85 gr semisweet chocolate
- 65 gr sugar
- 60 gr almonds (ground)
- 55 gr bread crumbs (fresh)
- 50 gr butter (unsalted)
- 30 ml water
- 30 ml raspberry liqueur
- 26 gr 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.
