Vanilla and raspberry mousse pie

First, make the shortcrust pastry. Add flour, almond flour, icing sugar, salt and butter to a blender, and blend it quickly. Add the egg, and blend until the dough is just settled. Put the dough in a freezer bag and press it flat. Put it in the fridge for at least an hour.

Turn on the oven to 170 degrees. Roll the dough to a thickness of 5 mm. Use the pie tin to cut the bottom of the pie so it is perfectly fitted to the tin. Place it on a baking tray lined with baking paper.

Cut a pie dough ribbon and carefully roll it inside the pie tin. Trim the edge with a small knife or palette knife. Prick the bottom with a fork, and bake it for approx. 15-20 minutes until it is golden and crispy. Let the pie bottom cool off completely before filling it with vanilla mousse.

Now, make the vanilla mousse. Soak the gelatine sheets in cold water. Squeeze the juice from the lemon, and heat up lemon juice and vanilla paste in a small pot. Remove the pot from the heat. Squeeze the excess water from the gelatine and mix it into the warm juice. Let the juice cool off a bit.

Mix yogurt and sugar lightly together and fold in the lukewarm juice. Whisk the cream until it is thick and fold it in the yogurt. Pour the mousse in the pie tin and put it in the fridge.

Now, make the raspberry mousse. Soak the geleatine sheets in cold water. Carefully bring raspberries, sugar and lemon juice to boil in a pot and let it simmer for a bit. Remove the pot from the heat. Squeeze excess water from the gelatine and mix it into the warm raspberry puree.

Whisk the cream to a light whipped cream. Add yogurt, and carefully fold in the raspberry puree. Pour the mousse in a silicone mould and put in the freezer for approx. 3 hours.

Now, stack and decorate the pie. Carefully flip the frozen rapsberry mousse out of the mould. Place the raspberry mousse on top of the pie, and decorate it with fresh berries, raspberry powder as well as possibly wood sorrel and dried rose petals. Serve the pie immediately.