Bring 80 g sugar to the boil with the water. Beat the egg yolks and 40 g sugar until frothy, slowly add the hot sugar water and beat until the mixture has cooled down. Crush the couverture, let it melt in a water bath and add to the base mixture together with the amaretto syrup. Finally fold the whipped cream into the mixture and pour into four small molds. Place in the freezer overnight.
For the chocolate grids, melt 100 g chocolate in a water bath. Use a piping bag to spray small grids onto baking paper - chill. Thaw the frozen raspberries in a bowl. Add the fresh raspberries and sugar, finely puree in a blender or with a hand blender and pass through a sieve.
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