Summary

Ingredients

For the mousse:

• 200 g couverture, white
• 50 g butter
• 2 egg whites
• 200 g cream
• 2 egg yolks
• 50 g raspberry spirit
• 1 teaspoon speculoos
• 1 pack agartine, alternatively: gelatine fix

Also: (for the raspberry mirror)

• 50 grams sugar
• 100 g raspberry spirit
• 100 g orane juice
• 300 g raspberries, frozen

Also: (for the almond pieces)

• 20 g butter
• 50 grams sugar
• 50 g almond (s), chopped

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Instructions

1. Melt the couverture and butter in a hot water bath. In the meantime, beat the egg whites and cream separately until stiff and chill. Beat the egg yolk, raspberry brandy and spiced biscuits until frothy. Bring the gelling agent to the boil according to the instructions on the packet, remove from the heat and mix with a little egg yolk mixture. Then stir the mixture into the rest of the egg yolk mixture. Then stir the mixture in portions with the couverture, which has cooled down in the meantime. Let the whole thing cool down in the refrigerator for about ½ hour. Finally fold in the egg white and cream and chill the mousse for at least 4 hours.
2. Caramelize the sugar in a saucepan and deglaze with the raspberry brandy, add the orange juice and cook until the sugar has dissolved. Add the raspberries and simmer for 10 minutes. Strain the sauce through a sieve and, if necessary, let it boil down if it is still too runny.
3. Melt the butter in a saucepan, stir in the sugar, add the almonds and let the mixture caramelize over medium heat. Spread the roasted almond pieces on aluminum foil or baking paper. As soon as the almonds have cooled down, put them in a freezer bag and chop them up with a rolling pin.
4. Put a tablespoon in a bowl of hot water. Then cut out individual cams from the mousse and arrange on a dessert plate with the sauce and the brittle.