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1
In a bowl, whisk the cream until soft peaks form. Refrigerate.
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2
To prepare the crust, crush the chocolate biscuits into a powder.
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3
Add butter and milk (as needed) until you get a homogenous dough that's easy to shape.
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4
Spread the biscuit dough in a springform pan. Refrigerate.
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5
In a saucepan, combine the milk, almond powder, and sugar. Bring to boil over medium heat, stirring occasionally to dissolve the sugar.
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6
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.
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7
Pour the gelatin into the milk mixture, stir, and remove from heat.
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8
Pour the mixture into a bowl. Place this bowl in a larger bowl full of cold water and ice.
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9
Stir the mixture until it's cool, but still liquid.
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10
Once cold, gently mix in the cream and the raspberries and blueberries, being careful not to smash them.
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11
Add this mixture to the refrigerated crust, and smooth the surface until uniform.
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12
Refrigerate until solid (at least 3 hours, or overnight).
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13
To prepare the topping, in a saucepan on very low heat, simmer the raspberries with the sugar until you get a sort of jam.
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14
Grind with a hand blender and let cool.
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15
To serve, remove the crust and filling from the pan, cover with cold raspberry jam, and garnish with fruit.
