Travemünde air à la Heike

Ingredients for 4 servings:

• 200 g raspberries, frozen
• 3 tbsp powdered sugar
• 4 sheets of gelatin
• 3 eggs, fresh
• 100 g sugar
• 1 pinch of salt
• 100 g brown sugar
• 2 tbsp water
• 2 tbsp butter
• 60 g almond sticks

Instructions

Working time approx. 2 hours 10 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 5 hours 50 minutes

Thaw the raspberries with the powdered sugar, then pass them through a sieve. Soak the gelatin in cold water. Separate the eggs and beat the egg whites with the sugar and a pinch of salt until stiff peaks form. In a saucepan, warm the egg yolks with the raspberry puree, stirring constantly. Do not boil, or the eggs will become scrambled. Add the squeezed gelatin, mix well with a whisk, and let cool while stirring. Then fold in the beaten egg whites. Pour the cream into small glasses and let it set. You should allow at least 3 hours. For the brittle, dissolve the brown sugar in the water in a saucepan. Then stir in the butter and caramelize. Add the almonds and let it brown for about 4 minutes over low heat, stirring constantly. Be careful not to overheat or burn them. Then quickly remove the pan from the heat. Pour the mixture onto baking paper, spread it out, and let it cool. Roll into pieces with a rolling pin and crush into small pieces in a freezer bag. Sprinkle the jars with the almond brittle.