ALMOND BISCUIT

210 g egg yolks

100 g sugar

75 g chopped almonds

70 g all-purpose flour

210 g egg whites

100 g sugar

60 g butter

Instructions:

Whisk all ingredients until a cold, smooth batter is formed.

Bake at 225° C for approximately 8 minutes.

RASPBERRY BAVAROIS

240 g raspberry puree

3 gelatine sheets

300 g sweetened whipped cream

Instructions:

Make a bavarois with the above ingredients.

VANILLA MOUSSE

3 vanilla pods

900 g Milk

144 g egg yolks

270 g sugar

90 g cream powder

90 g butter

7 gelatine sheets

1125g unsweetened whipped cream

Instructions:

Bring milk, egg yolks, sugar and cream powder to boil to make pastry cream.

Add butter and soaked gelatine, stir until cold and fold in whipped cream.

TOPPING SPRAY

300 g white chocolate

300 g cocoa butter

3 vanilla pods

FINISHINGG

until just frozen. Remove from freezer and place biscuits with bavarois balls in ring moulds. Fill up with vanilla mousse and sprinkle with Dobla Spaghetti white. Allow to freeze completely. Remove ring moulds. Spray with chocolate top ping spray over the top and dust with icing sugar.Decorate with Dobla Twister mini dark/white.