Ingredients
Almondine Cream
100 g / 3.5 oz Almond Flour
100 g / 3.5 oz Granulated sugar
100 g / 3.5 oz Butter
100 g / 3.5 oz Whole eggs
10 g / .35 oz Flour
24 g / .85 oz Vanilla Cream Powder
40 g / 1.41 oz Cream

Strawberry Jelly
300 g / 10.5 oz Strawberry Purée
200 g / 7 oz Raspberry Purée
12 g / .42 oz Sheet Gelatin
Raspberries, fresh

White Chocolate and Yoghurt Mousse
6 g / .21 oz Sheet Gelatin
300 g / 10.5 oz Ivory cover
350 g / 12.3 oz Vanilla yoghurt
450 g / 15.9 oz Whipped cream

Preparation
Almondine Cream
Mix the ingredients in the above order. Always mix slowly in order not to let the mixture rise. Pour with a forcing bag into Flexipan tartlet moulds, add 4 or 5 fresh raspberries to each mould and bake at 392°F/200°C for around 10 to 15 minutes.

Strawberry Jelly
Heat part of the fruit pulp to 113°F/45°C, incorporate the softened Sheet Gelatin. Pour the raspberry and strawberry jelly into a Flexipan mould one size smaller than the one used for the white chocolate and yoghurt mousse, add a fresh raspberry to each mould, freeze.

White Chocolate and Yoghurt Mousse
Soften the Sheet Gelatin in the cold water. Melt the ivory cover in a double sauce pan. Warm part of the yoghurt in the microwave in order to be able to incorporate the Sheet Gelatin. Mix the warm yoghurt wit the melted ivory cover, add the rest of the yoghurt and fold in the frothy cream (do not over whip). Spread with a forcing bag in Flexipan moulds, incorporate a red fruit jelly in each mould and replace in the freezer.

Setting
Once the raspberry almondine tart is cooked, spread with home made strawberry jam. Turn out and strain into a dome of yoghurt mousse, place in the center of the almondine and to finish surround the dome with fresh raspberries.

Decoration
Decorate with iced glace strawberries and a little gold leaf.

Specialty Ingredients
#90350 Almond Flour
#31350 Felchlin-Swiss Vanilla Cream Powder
#28002 Ponthier Raspberry Purée
#28005 Ponthier Strawberry Purée
#90070si Sheet Gelatin Silver
#90062g Gold Leaf Sheets