Passion & raspberry cloud, almond macaroon

In a bowl, beat the whipping cream with the 50 g of sugar. The cream should be firm and airy. Separate this whipped cream into 2 equal portions.

Mix, with the first portion, 2 tablespoons of raspberry & passion fruit jam and 100 g of fresh raspberries. Mix the passion fruit pulp with the second portion.

Reduce 4 almond macaroons to powder (with a knife or a blender).

Distribute this powder evenly in the bottom of two verrines. Then spread the raspberry whipped cream. Add a few fresh raspberries then finish with the passion fruit whipped cream.

Decorate with a Provençal almond macaroon and a raspberry. Keep refrigerated until ready to serve.