- 1 1/2 cups heavy cream
- 3/4 cup milk
- 3/4 cup almond meal
- 1/2 cup sugar
- 35 grams gelatin (plain)
- 3 tablespoons water
- 1 cup fresh raspberries (and blueberries)
- 225 grams chocolate crackers
- 75 grams butter (melted and cooled)
- 3 tablespoons milk
- 100 grams raspberries
- 50 grams sugar
- raspberries (to taste)
- blueberries (to taste)
- In a bowl, whisk the cream until soft peaks form. Refrigerate.
- To prepare the crust, crush the chocolate biscuits into a powder.
- Add butter and milk (as needed) until you get a homogenous dough that's easy to shape.
- Spread the biscuit dough in a springform pan. Refrigerate.
- In a saucepan, combine the milk, almond powder, and sugar. Bring to boil over medium heat, stirring occasionally to dissolve the sugar.
- In another saucepan, combine the gelatin and water. Once the mixture is soft and spongy (about 2 minutes) heat for a few seconds until the gelatin is well dissolved.
- Pour the gelatin into the milk mixture, stir, and remove from heat.
- Pour the mixture into a bowl. Place this bowl in a larger bowl full of cold water and ice.
- Stir the mixture until it's cool, but still liquid.
- Once cold, gently mix in the cream and the raspberries and blueberries, being careful not to smash them.
- Add this mixture to the refrigerated crust, and smooth the surface until uniform.
- Refrigerate until solid (at least 3 hours, or overnight).
- To prepare the topping, in a saucepan on very low heat, simmer the raspberries with the sugar until you get a sort of jam.
- Grind with a hand blender and let cool.
- To serve, remove the crust and filling from the pan, cover with cold raspberry jam, and garnish with fruit.