Bavarois of raspberry

For the biscuit: Beat the eggs with the sugar and vanilla foamy, mix in the butter and almond powder.

Pour in a stainless steel circle of 19 cm diameter and bake for 20 minutes in preheated oven at 180 °.

Allow to cool and cut the biscuit loose along the edge of the circle.

Wash the circle, put it on perpendicular plate covered with baking paper, and cover it with a plastic strap, the width of the circle, which you can carefully remove nicely if it has been set up.

Place the baked biscuit in this.

For the Bavarois: soak the gelatin in plenty of cold water.

Mix the thawed raspberries, sieve well and push in a pan.

Mix it with the sugar and warm up very lightly, certainly not boil, squeeze the gelatin and stir under it until it is melted, let it cool down a bit had to feel too hot.

Half the whipped cream until you see peaks with the flower sugar.

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

Pour on the almond biscuit and put 2 hours in a fridge.

For the raspberry mirror: let the gelatin leaves soak in plenty of cold water.

Wring and stir it into the raspberry coulis that you first warmed up slightly.

Allow to cool a little and pour over the Bavarois.

Place again in the fridge for 1 hour to stiffen.

Finish with fresh raspberries and powdered sugar.

Cut pieces with a knife in warm water.