Let's start cooking!
Soak the gelatine in cold water until soft - at least ten minutes.
Heat the cream, add the squeezed gelatine and the foie gras and mix until homogeneous. Season with salt and pepper and allow to cool until the mixture has set.
Crumble the Almond Thins. Divide the raspberry jam over four glasses. Pipe the foie gras mousse on top using a piping bag and finish with the Almond Thins crumble.