Pour everything into an adjustable circle set to 20 cm in diameter, placed on a baking sheet covered with baking paper.
Learn more about the adjustable circle
Bake for 10 minutes.
Raspberry mousse
Put the gelatin in a bowl of cold water.
Wash and hull the strawberries.
Place strawberries and icing sugar in a saucepan and heat until boiling.
Mix everything with an immersion blender.
Add the drained gelatin. If you are using agar agar, you will need to boil the strawberry puree with the agar agar for one minute. Let come to room temperature.
Whip the liquid cream until it thickens.
Using a spatula, gently fold the whipped cream into the strawberry purée.
Pour everything over the almond biscuit
Enjoy !