Raspberry Mousse with Damson Syrup

Make the praline: spread the almonds in a baking dish and bake in a moderate oven (180°C) for 15 minutes

Then, rub them with a tea towel to remove the skin. Reserve

In a small saucepan, bring the confectioner's sugar to a simmer over low heat with the water

Cook until the sugar has dissolved, stirring occasionally

Increase the heat and let it boil until the almonds are caramelized and golden brown

Immediately add the almonds, stir, and pour onto a greased baking dish (reserve some for decoration)

Let it cool and coarsely chop

Prepare the mousse: beat the egg whites with the raspberry jam until thick and creamy

Cook in a water bath and continue beating with an electric mixer for 20 minutes

Remove from heat and do not stop beating until the mixture has cooled

Beat the heavy cream until stiff peaks form. Reserve

Beat the egg white until frothy, add salt and baking powder, and continue beating until stiff peaks form

Add the heavy cream to the egg mixture

Gradually add the beaten egg white, stirring gently

For the final touch, add the praline and refrigerate until firm

Prepare the syrup: mix the damson with the water and confectioner's sugar

Cook over low heat until the sugar has dissolved, then bring to a boil

Reduce heat and simmer for about 25 minutes, stirring occasionally to avoid burning

Strain through a fine-mesh sieve

Add whiskey or brandy and serve chilled with the mousse decorated with reserved almonds (leave the mousse at room temperature for 15 minutes before serving)

Calories per serving: 453