Antonio Bachour: White Chocolate Raspberry Almond Cake (Metric)

Raspberry Confit

• 340 g fresh raspberries
• 1 tbsp lemon juice
• 30 g sugar
• ¾ tsp pectin powder

Almond Cake

• 170 g almond paste, softened
• 170 g butter, unsalted, diced, room temperature
• 170 g sugar
• 130 g almond flour
• 170 g sour cream
• 3 eggs, large
• 1 tbsp baking powder
• ⅛ tsp salt

White Chocolate Rose Water Vanilla Mousse

• 2 sheets gelatin, silver grade
• cold water, to cover
• 170 g white chocolate Valrhona Ivoire 35% (see Tip)
  or 170 g white chocolate 35%, high quality chips or chunks
• 1 vanilla pod
• 60 g whole milk
• 455 g whipping cream, divided
• 1 - 2 tsp rose water, to taste

Mirror Glaze

• 225 g water, plus 6 tbsp to soak gelatin powder
• 1 tbsp gelatin powder, unflavoured
  or 4 ½ sheets gelatin, silver grade (see Tip)
• 170 g sugar
• 2 tsp glucose syrup (see Tip)
• 155 g whipping cream
• 155 g white chocolate Valrhona Ivoire 35% (see Tip)
  or 155 g white chocolate 35% high quality chips or chunks
• 1 - 3 tsp red food colouring gel, to desired tint