• First we will make the mousse as it needs 1 1/2 hours to chill and set.

  Sprinkle gelatin into a meium bowl.

  Heat 2 tbsp water in saucepan over medium heat until hot (not boiling) or microwave the 2 tbsp water for 30 seconds.

  Pour heated water over gelatin in bowl.
  
• Place 1 cup raspberries in blender or bowl if using an immersion blender along with ricotta and sugar. Process until blended. Pour the gelatin over blended mixture and incorporate. If using a blender transfer to a bowl and cover. Place in refrigerator for 1 1/2 hours.
  

Almond Choux Pastry

• Preheat oven to 425 degrees Fahrenheit. Line a large cookie sheet with parchment paper.
• Add the 1 tsp almond extract to eggs and stir until smooth
• Sift flour, almond flour into a small bowl, (you will be using a saucepan to mix ingredients, so size does not matter here).
• Place 1 cup water and butter into medium saucepan with heavy bottom. Heat on medium until butter is completely dissolved ( 8 minutes).
• Remove pan from heat and add sifted flour mixture. Mix vigorously until all ingredients are incorporated and the choux no longer sticks to sides of bowl and balls into the middle, about 2-3 minutes.
  
• Let butter flour mixture cool for 5 minutes
• Slowly stir the eggs into the butter mixture until fully incorporated, the mixture should have a glossy sheen when fully mixed, if the mixture looks dull keep mixing, about 2 minutes should produce these results.
• Place 12 rounded drops of choux batter onto prepared baking sheet.
• Bake in preheated 425 oven for 20-25 minutes. The choux should be puffed up and crisp with a moist center when finished.
• Remove from oven promptly and cool on rack
  

Assemble

• Slice open each puff and fill with 2 spoonful's of raspberry mousse , top with fresh raspberries and sprinkle powdered sugar over top.
  
• This raspberry puff dessert is great for using an abundant fruit in season