Recept - Almond pannacotta with cake & crunchy almond and raspberry

Almond pannacotta
Mix all the ingredients in a saucepan and stir by whisk. Bring to boil.
Remove from heat and take out any bubble can be on the surface. Pour the liquid in small shoot glasses and leave it set in the fridge.

Free egg Almond biscuit
Mix the water and potatowhip and blend for a minute. Pour in a whipping machine and whip adding the sugar in 3 times, like a French meringue, until get a nice and aired texture.
A side mixes the almond flour and the starch and sifts. Sprinkle on the meringue little by little and stir gently until totally combined. Stretch the dough on a silicon sheet 1 cm thick and bake up 190 ºC during 7 minutes.
Leave it chill and cut some cubes 1×1 cm

Almond crispy
Put the chocolate in a bain marie and melt up 40 ºC. add the almond paste and stir well until proper combined. Add the butter and stir again.
Remove from heat and add the remaining ingredients. Stir again using a flexible spatula until well combined. Spread on a tray and keep in the fridge to crystalize.
Once crystalized, broke small pieces like a crumble and keep in the fridge for plating.

Almond crispy batter
Mix the ingredients and stir well by spoon to get a regular powder. Keep for plating.

Raspberry gel
Mix all the ingredients and blend using a hand blender during 3 minutes. Keep in the fridge for 30 minutes. After that time, blend again one minute more in order to dilute the remaining lumps and get a thin and smooth texture.
Pour the gel in a pipping bag and keep for plating.

Dressing
Dispose some almond biscuit cubes on the pannacotta. After, some raspberry gel drops random way.
Use the raspberry batter around the almond crispy and then place two or three in the glass. Finish with a Cantonese almond, half raspberry and one or two beetroot cress.