Raspberry crumble

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Ingredients

2 eggs
7 oz sugar
2 tbsp lemon juice
10.5 oz raspberries

FOR THE CRUMBS:

7 oz sugar
1 cup sliced almonds
6 oz butter, diced

Preparation

Beat 2 egg whites with 7 oz of sugar, 2 tablespoons of lemon juice and 10.5 oz of raspberries.

Separately, whip 8.5 oz of cream and when it thickens, add to the raspberry mixture in folding motion.

FOR THE CRUMBS:

Preheat the oven to 360°F and mix all the crumble ingredients with your fingers forming crumbs, transfer the crumbs to a tray with a Silpat or parchment paper, and bake for about 20 minutes, stirring once in a while so the crumbs brown evenly. Take out and allow to cool.

Fill with almond brittle, then a layer of raspberry cream, then brittle again and finish with another layer of raspberry cream. Cover and freeze for at least 6 hours.

Preparation video link: https://www.instagram.com/tv/CSsXN7-n4PD/?utm_medium=copy_link

Recipe by: @panticook