Tie a piece of double-folded greaseproof paper around a 15 cm soufflé dish.
Allow 3 cm of the paper to stick out above the rim. Brush the protruding paper with a little oil.
Purée the berries with 50 g of the sugar, adding a little water of necessary, to make up 600 ml purée.
Whisk the egg yolks with the remaining sugar in a food processor until light, fluffy and thickened.
Pour 60 ml water into a small saucepan, sprinkle with gelatine and allow to sponge for five minutes.
In a large bowl, stir the berry purée into the egg yolk mixture.
Dissolve the gelatine over a gentle heat until clear. Stir the gelatine into the berry mixture and gently fold in the whipped cream.
Whisk the egg whites until stiff but not dry, and fold into the berry mixture should stick out at least 2 cm above the rim of the dish.
Refrigerate for four hours.
Carefully remove the oiled paper.
Spread the exposed sides thinly with cream. Press the flaked almonds around the exposed area.
Garnish with berries and dust with icing sugar.
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