Ingredients

For the Jaconde sponge base:

• 75g ground almonds
• 75g icing sugar
• 20g plain flour
• 2 eggs
• 15g butter
• 15g caster sugar
• 2 egg whites

For the creme anglaise:

• 3 gelatine leaves
• 110ml milk
• 110ml cream
• 1 vanilla pod
• 3 egg yolks
• 30g caster sugar

For the vanilla mousse:

• 250ml Creme Anglaise (above)
• 250ml Cream

To assemble:

• Zest of 1 Lemon
• 125g Raspberries
• Edible Flowers (optional)

Tools

• kMix Stand Mixer Pastel Pink

Method

For the sponge base:

1. Preheat the oven to 220C or 200C fan. Line a baking tray with parchment paper and set it aside.
2. Mix the almonds, icing sugar and plain flour together in a bowl. Add the 2 eggs and mix well. Set aside.
3. Gently melt the butter and set aside to cool slightly.
4. In the bowl of the stand mixer, begin to whisk the egg whites until frothy. Gradually add the sugar and continue to whisk until the whites are holding soft peaks.
5. Beat one-third of the meringue into the almond mix, then gently fold the second third in, followed by the remaining third. Fold together until you can't see any more egg whites throughout the mix.
6. Add the cooled melted butter, fold in, then spread the mixture on the prepared tray and bake in the preheated oven for 4-5 minutes, until slightly golden and springy to touch. Remove from the oven and leave to cool. Once cool, cut out two discs, 12cm in diameter and set aside.

For the vanilla mousse:

1. For the Creme Anglaise: Soak the gelatine leaves in a bowl of cold water. In a small saucepan, heat the milk, cream and vanilla until just simmering.
2. Meanwhile, whisk together the egg yolks and sugar until smooth. Slowly pour the hot milk mixture into the egg yolks, whisking constantly. Pour the mixture back into the saucepan and continue to cook, stirring all the time, until the mixture coats the back of a spoon (75C on a thermometer).
3. Squeeze the water from the gelatine leaves and add to the anglaise, whisking to dissolve.
4. Cool the anglaise completely before making the mousse. To cool the anglaise quickly, place the bowl of anglaise into a larger bowl of ice and stir until cold.
5. For the Mousse: Whisk the cream to soft peaks. Mix a little of the cream into the anglaise to loosen. Fold in the remaining whipped cream and chill until required.

To Assemble:

1. Place the 14cm mousse ring on a small tray or board lined with parchment paper.
2. Place a sponge disc in the centre. Halve 2/3 the raspberries and arrange a few around the inside of a 14cm steel ring, cut side facing outwards. Spoon or pipe some of the vanilla mousse into the centre, taking care to ensure the mousse fills all the gaps between the raspberries.