Raspberry Bavarois

For the biscuit: Beat the eggs with the sugar and vanilla until frothy, then mix in the butter and almond flour.

Pour into a 19 cm diameter stainless steel ring and bake for 20 min. in a preheated oven at 180°.

Let cool and cut the biscuit loose along the edge of the ring.

Wash the ring, place it on a vertical plate lined with baking paper, and line it with a plastic band, the width of the ring, which you can carefully remove once it has set.

Place the baked cooled biscuit inside.

For the bavarois: Soak the gelatin in plenty of cold water.

Blend the thawed raspberries, strain well, and press through into a saucepan.

Mix this with the sugar and warm it very lightly, definitely do not boil, squeeze out the gelatin and stir it in until it has melted, let it cool a bit if it feels too warm.

Whip the cream until you see peaks with the icing sugar.

Pour in the raspberry mixture and mix until it has an even pink color.

Pour over the almond biscuit and set in the refrigerator for 2 hours.

For the raspberry mirror: Soak the gelatin sheets in plenty of cold water.

Squeeze out and stir into the raspberry coulis that you have warmed slightly.

Let cool a bit and pour over the bavarois.

Place back in the refrigerator for 1 hour to set.

Finish with fresh raspberries and icing sugar.

Cut pieces with a knife in warm water.