Sort the raspberries, rinse carefully with cold water and drain well. Roast the flaked almonds in a pot without fat until golden brown. Take out
Separate the egg. Beat egg white until stiff. Then pour milk (up to 4 tablespoons) and cream into the pot, bring to the boil. Stir starch with the rest of the milk until smooth and pour into the milk while stirring
Add amaretto, sugar and vanilla sugar. Bring to the boil while stirring constantly, simmer for about 1 minute. Season to taste with lemon juice. Mix the egg yolks with some hot sauce, then stir into the sauce (do not boil any more!). fold in egg white and half almonds
Spread almond mousse and raspberries in 4 dessert bowls. Sprinkle the rest almonds over them. Keep cool until serving