Beat the almonds, powdered sugar and eggs until thick and creamy. Beat egg whites with sugar until stiff. Fold 1/3 of the egg whites into the mixture and pour the rest of the egg whites on top. Mix the flour and cocoa and pour on top. Fold everything in carefully but quickly. Stir 1 tablespoon of the mixture into the lukewarm butter and also pull this mixture into the mixture. Spread the dough on a baking sheet (baking paper) and bake at 180 ° C for 8-12 minutes.
Let cool, cut out, close the molds with aluminum and sprinkle with cassis liqueur.
Place on a metal plate and prepare the mousse.
Mix the berries with sugar and liqueur and let it steep in a glass until further processing.
Bring the liquid cream to the boil with sugar. Take off the stove. Finely chop the couverture and let stand for 2 minutes. Then stir in well and fold in the whipped cream. In the molds and garnish with berries.
Heat 1 / 3 of the cassis puree and dissolve the squeezed gelatine in it. Then mix with the rest of the puree. Stir the egg yolks and sugar over the water bath and then stir in the food processor until the mixture is thick and creamy. First fold the egg yolk foam, then the whipped cream into the puree. Decorate with the remaining berries. Maybe later the flowers. Freeze for 4h.
Decorate with berries and shredded chocolate.
Scrape out the pulp of the vanilla pod. Beat the yoghurt, creme fraîche, vanilla pulp and powdered sugar with the hand mixer until smooth. Line the sieve with a strainer and pour over the bowl. Pour in the yoghurt cream, fold the ends of the cloth and allow to drain in the refrigerator for 4 hours.
Use 2 tablespoons of hot water to cut off the lobes.
Rosemary Lavender Caramel:
Caramelize the sugar in a coated pan - it shouldn't get too dark. When the caramel is nice and liquid, pour everything onto baking paper and immediately sprinkle with fleur de sel, chopped rosemary and the lavender flowers. Either break large pieces or chop the crunsh up for serving.
Beat the cold egg whites into very stiff snow, then fold in a few drops of lemon juice. Gradually pour in half of the sugar while beating vigorously, then continue beating until the mixture is firm. Fold in the rest of the sugar at once, continue beating vigorously until the mixture is very stiff, smooth and shiny. Immediately use a piping bag or a cake syringe to squirt different shapes onto a baking sheet lined with baking paper.
Let it dry slowly with low heat at 100 - 120 degrees top / bottom heat in the preheated oven, depending on the size for 60 - 90 minutes. After cooling, chop the crumble too small with a knife and serve the yoghurt dumplings on top.
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