Raspberry Sacher

Whip the egg yolk, butter, almond powder and confectionary sugar.
Prepare a meringue with the egg whites and castor sugar.
Fold the meringue into whipped eggs.
Add melted chocolate and fold again.
Bake it 800 grams in a tray @ 175C.

Warm the puree to 40C. Add sugar, agar, and pectin and bring to a boil.
Strain and freeze.

Whisk egg yolk and sugar.
Boil milk and pour over the eggs to make the anglaise.
Pour the anglaise over the chocolate to make a ganache.
Fold in whipped cream into the ganache to make a chocolate mousse.