2Instructions
- 1
Begin by making the raspberry chili compote. Puree the raspberries and pass them through a sieve to remove seeds. Combine the raspberry puree with 150g of sugar and chili flakes in a saucepan. Cook over medium heat until the sugar dissolves and the mixture thickens slightly. Set aside to cool.
- 2
Bloom the gelatin sheets in cold water for about 5 minutes. Gently squeeze out excess water and stir into the warm raspberry mixture until dissolved. Allow the compote to cool to room temperature.
- 3
For the white chocolate mousse, melt the white chocolate over a double boiler or in the microwave in short bursts, stirring frequently. Allow it to cool slightly.
- 4
Whip the heavy cream to soft peaks. Fold the melted white chocolate into the whipped cream until well combined.
- 5
Gently fold the raspberry chili compote into the white chocolate mousse, creating a marbled effect. Pour the mixture into a silicone entremet mold and freeze until set, about 4 hours or overnight.
- 6
Preheat the oven to 175°C (350°F). Prepare the almond cocoa sponge by mixing the almond flour, cocoa powder, and 100g granulated sugar. Add the eggs one at a time, beating well after each addition. Spread the batter onto a baking sheet lined with parchment paper and bake for 12-15 minutes. Allow to cool.
- 7
Once the mousse is set, remove it from the freezer and place the almond cocoa sponge on top, pressing down lightly. Return to the freezer for another hour.
