Preheat oven to 160°C. Combine the unsalted butter, salt and icing sugar and mix briefly. Add the eggyolk and right after the flour and almond powder. Let the dough rest for at least 2 hours in the fridge. Roll out until it's 1,75 mm thick. Bake inbetween 2 airmat sheets.
Mix the eggs with sugar, salt and almond powder. Add the flour. Add the cream and mix. Fold in some fresh raspberries. Bake in a 165℃ oven for +- 25 minutes. Freeze this and cut with a cookie cutter.
Add the raspberry puree (b) with the sugar and ovoneve. Whip like a merengue. Heat up a small part of the raspberry puree (a) until 60 degrees and add the gelatin mass. Combine with the cold raspberry puree. Fold in the merengue and lastly the whipped cream.
Boil the cream, add the gelatin and pour over the mascarpone and white chocolate. Mix with a handblender and let it set for 24 hours in the fridge.
Dobla Final Touch: Lace flower white assortment