For 4 people
For 4 people
Preheat your oven to 180°C
In a bowl, whisk 1 egg and 20 grams of sugar with an electric whisk for about 5 minutes
In another bowl, mix the sifted potato starch with flour
Melt 10 grams of butter in a saucepan
Pour the almond powder and flour over the eggs, and mix gently
Mix 2 tablespoons of dough with the melted butter
After putting everything back in the dough, mix again
Pour the cookie dough into the 18 cm circle placed on a silicone.
Once the raspberries have been distributed, bake at 180°C for 10 minutes
Let cool to room temperature
Unmold the raspberry cookie.
For the crisp almonds, mix 20 grams of almonds
Melt the white chocolate and the butter in a saucepan
Add the almond puree and 4 grams of almonds in grain
Add 20 grams of crushed cookies to the preparation
Mix everything with a maryse
Pour the mixture over the cookie, then place it in the freezer.
For raspberry foam, put gelatin in a large bowl of cold water
Make a small syrup with water and the rest of the sugar. Boil it in a saucepan, then add it to the raspberry pulp
Pour the water and sugar into a small saucepan then cook everything at 120°C
Mount 15 grams of egg whites with a small electric whip
Pour the sugar cooked over the whites then whip everything with the electric whisk
Then go up the liquid cream like a whipped cream.
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