Thaw the raspberries with the powdered sugar, then strain them through a sieve.
Soak the gelatine in cold water.
Separate the eggs and whip the egg white with the sugar and a pinch of salt to form egg whites.
Heat the egg yolks with the raspberry purée in a saucepan while stirring, but do not boil, otherwise it will be scrambled eggs. Add the squeezed gelatine, stir well with a whisk and let cool while stirring.
Then fold in the whipped egg whites, pour the cream into small glasses and let it set. You should already calculate 3 hours.
For the brittle, dissolve the brown sugar in the water in a saucepan. Then stir in the butter and caramelize. Add the almonds and let them brown for about 4 minutes over a low heat, stirring constantly. Please be careful that they do not get too hot and do not burn. Then quickly pull the pot off the heat.
Now put the mixture on baking paper, spread it out and let it cool down. Roll into pieces with a rolling pin and chop into small pieces in a freezer bag.
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