Bring 400 ml milk to the boil in a saucepan. Mix 100 ml milk, sauce powder and 2 tbsp. sugar. Remove the pot from the heat and stir in the sauce powder. Place pot back on the stove and bring to the boil while stirring.
Let simmer for about 1 minute, remove from heat, let cool for about 20 minutes.
In the meantime, place the almonds in a small pan, sprinkle with 1 tablespoon of sugar, lightly toast and allow to caramelize until golden brown. Spread a thin piece of foil with oil, spread the almonds on top and let them cool down.
Raspberries selected. Bring plenty of water to the boil in a large pot. Beat the egg whites until stiff, then add 3 tbsp. sugar and 1 pinch of salt. Add lemon juice and fold in briefly.
Use 2 teaspoons to cut off small dumplings and place them on the hot water. Cover and let it simmer for 2-3 minutes at low heat.
Stir mineral water into the warm vanilla sauce. Divide the vanilla foam and raspberries into deep dessert plates. Arrange snow dumplings on top and sprinkle with almond brittle.