Raspberry And Blueberry Custard Dessert - heavy cream

Method

• In a bowl, whisk the cream until soft peaks form. Refrigerate.
• To prepare the crust, crush the chocolate biscuits into a powder.
• Add butter and milk (as needed) until you get a homogenous dough that's easy to shape.
• Spread the biscuit dough in a springform pan. Refrigerate.
• In a saucepan, combine the milk, almond powder, and sugar. Bring to boil over medium heat, stirring occasionally to dissolve the sugar.
• In another saucepan, combine the gelatin and water. Once the mixture is soft and spongy (about 2 minutes) heat for a few seconds until the gelatin is well dissolved.
• Pour the gelatin into the milk mixture, stir, and remove from heat.
• Pour the mixture into a bowl. Place this bowl in a larger bowl full of cold water and ice.
• Stir the mixture until it's cool, but still liquid.
• Once cold, gently mix in the cream and the raspberries and blueberries, being careful not to smash them.
• Add this mixture to the refrigerated crust, and smooth the surface until uniform.
• Refrigerate until solid (at least 3 hours, or overnight).
• To prepare the topping, in a saucepan on very low heat, simmer the raspberries with the sugar until you get a sort of jam.
• Grind with a hand blender and let cool.
• To serve, remove the crust and filling from the pan, cover with cold raspberry jam, and garnish with fruit.