Time: 45 min.+ 3 hours

Ingredients (for 6 persons): 250 ml milk, 75 g sugar, 3 egg yolks, 20 g flour, 5 g fish glue (or unflavoured gelatine), 60 g honey, 150 g crumbled torrone, vanilla stick.
For the sauce: 300 g raspberries, 100 g sugar, lemon juice.

Beat the yolks with the sugar.  When the sugar is melted, mix in the flour and set aside.  In a casserole dish pour in milk, the torrone, honey, and the vanilla pod.  Place on heat and bring to boil, then take off heat, add the egg and flour mixture and mix well.  Return to the heat, add the fish glue (previously softened) or the gelatine and let cool.
Pour the preparation in the moulds and conserve in the refrigerator for at least 3 hours.  Wash the raspberries and put in blender along with the sugar and lemon juice.  Blend, and then pass the pulp through a strainer.  Heat the mousse-filled moulds in boiling water and invert on plates previously covered with some of the raspberry sauce.