In the food processor, combine and beat the roasted ground almonds with sugar and tempered whole eggs until well homogenized. Incorporate the butter melted at 45/50ºC.
In the meantime, whip the egg whites with the sugar until soft peak and chop the Ivoire chocolate into small pieces. Carefully combine the two mixtures and pipe directly into buttered rectangle inox molds. Bake at 170ºC around 18 minutes. Cool down and cut rectangles fitting into the chocolate crest.
Heat up the puree with the IQF raspberry at 50ºC. Add the mixture sugar/pectin mixing well and bring to a boil around 2 minutes. Reserve in refrigerator. Pipe 100g of compote over the surface of the sponge.
Soak the gelatin with the water. Bring to 75ºC the milk and add the melted gelatin. Pour gradually the hot mixture into the melted white chocolate forming a good emulsion using the hand blender. At 35ºC, fold in the soft whipped cream. Pour immediately the mousse over the compote and let set up in the freezer.
Place the berries over the white chocolate mousse. Decorate and serve.
Use Fruit Crate as Fillable. Topping Heart Love Message Assortment.