Raspberry Bavarian cream

Chocolate almond pudding

• 2 CUPS CREAM
• 2 EGGS, split
• 200 GRAM RASPBERRIES, pureed
• 75 GRAM SUGAR
• 4 TBSP ORANGE LIQUEUR
• 4 LEAVES GELATIN, soaked in water

• 2 CUPS CREAM, whipped
• 200 GRAM CHOCOLATE CAKE, crumbled
• 150 GRAM CHOCOLATE, chopped
• 100 GRAM ALMOND PASTE, crumbled
• 4 TBSP ORANGE liqueur

Heat a few tablespoons cream and dissolve the gelatin. Stir the gelatin into the pureed raspberries. Whip the rest of the cream with the sugar, beat the egg whites until fluffy. Stir the cream, raspberries, egg yolks and liqueur together. Stir the egg whites in carefully. Pour the mixture into a pudding mould and refrigerate for 4 hours.

Soak the cake in the liqueur for one hour. Heat 50 gram of the cream and dissolve the chocolate in it. Stir in the almond paste first and then the rest of the ingredients. Put the mixture in a pudding mould and leave it in the fridge for at least two hours before serving.