Preparation

• Make a French meringue with the egg whites and sugar. Whisk together the yolks, icing sugar and almond powder. Mix the meringue with the melted couverture with the butter to obtain a smooth texture. Pour into the yolk mixture. Add the cocoa and cream. Finish with the rest of the meringue. Spread in a 60/40 frame. Sprinkle with chocolate chips. Cook for 12 minutes at 190°c.
• Heat the puree. Blanch the egg yolks with the sugar. Bake at 85°c. Add the gelatin and cover with film. Blend with the butter at 40°c. Leave to crystallise for 12 hours at 4°C. Poach on the biscuit. Freeze.
• Heat the raspberry puree to 40°C and add the powders. Bring to the boil. Add the lemon juice. Pour, film, and cool quickly. When cold, mix with the broken raspberries. Poach over the cream. Freeze.
• Bring the milk to the boil and add the rehydrated gelatine. Spread the emulsion over the melted chocolate in several stages. Mix. At 40°C, add the sublime whipped cream. Pour immediately.