Antonio Bachour: White Chocolate Raspberry Almond Cake

Raspberry Confit

• 12 oz fresh raspberries
• 1 tbsp lemon juice
• 1 oz sugar
• ¾ tsp pectin

Almond Cake

• 6 oz almond paste, softened
• 6 oz unsalted butter, diced, room temperature
• 6 oz sugar
• 4 ½ oz almond flour
• 6 oz sour cream
• 3 large eggs
• 1 tbsp baking powder
• ⅛ tsp salt

White Chocolate Rose Water Vanilla Mousse

• 2 sheets gelatin, silver grade
• ice water, to cover
• 6 oz white chocolate Valrhona Ivoire 35% (see Tip)
  or 6 oz white chocolate 35%, high quality chips or chunks
• 1 vanilla bean
• 2 oz whole milk
• 16 oz heavy whipping cream, divided
• 1 - 2 tsp rose water, to taste

Mirror Glaze

• 8 oz water, plus 6 tbsp to soak gelatin powder
• 1 tbsp gelatin powder, unflavored
  or 4 ½ sheets gelatin, silver grade (see Tip)
• 6 oz sugar
• 2 tsp glucose (see Tip)
• 5 ½ oz heavy whipping cream
• 5 ½ oz white chocolate Valrhona Ivoire 35% (see Tip)
  or 5 ½ oz white chocolate 35% high quality chips or chunks
• 1 - 3 tsp gel food coloring, red, to desired tint