Whisk the egg whites (1) and the sugar on medium speed for 10 minutes until the formation of soft peaks. Sift the icing sugar and rice flour together and mix them into the ground almonds. Heat the coconut oil to 35°C and mix with the egg whites (2) and the basil leaves. Blend with a hand-held blender. Mix this preparation with the dry mixture gently fold in the meringue. Spread on a 40 x 60 cm baking sheet covered with parchment paper and bake at 160°C for 10 minutes without the fan

RASPBERRY AND BASIL MOUSSE

Loosely whip the cream and keep chilled. Heat the purée to 20°C. Soak the gelatine leaves in 1/3 of the purée for 20 minutes. Heat to 45°C and blend with the rest of the purée and the carob bean gum using a handheld blender. Add the fresh basil leaves and blend. Allow to cool until it starts to set. Heat the water and sugar in a saucepan. At the same time, whip the egg whites in a mixing bowl at medium speed. When the sugar syrup reaches 118°C, slowly pour it into the egg whites and continue beating until the temperature has gone down to 40°C. When the meringue reaches this temperature, fold in the purée and gelatine mixture and then the whipped cream. Use immediately

RASPBERRY CREAM

Mix together the sugar, pectin and emulsifier. Heat the purée and the egg yolks to 45°C then incorporate the sugar mixture. Heat to 85°C stirring constantly, then lower the temperature to 40°C. Soften the butter and add it to the previous mixture, emulsifying it vigorously with a hand-held blender. Use immediately

RASPBERRY CRUMBLE

Heat the coconut oil to 20°C. Using the electric whisk, mix the icing sugar and the water. Add the remaining ingredients and mix to obtain a homogenous ball. Use a spatula to press the mixture through a square-mesh metal grill onto a baking sheet covered with parchment paper. Bake at 130°C for 22 minutes with the fan

RASPBERRY PRESERVE

Combine the sugar, glucose and pectin. Heat the purées and the raspberries to 45°C and then incorporate the sugar mixture. Heat to 85°C stirring constantly. Allow to cool à 40°C, blend and use immediately

FULL-FRUIT RASPBERRY GLAZE

Combine the sugar, glucose, pectin and the stabilizer. Heat the purée and the water to 45°C and then incorporate the previous mixture. Heat to 85°C stirring constantly. Chill for at least four hours. Reheat, blend and use at 37/40°C

ASSEMBLY

Cut the basil sponge into 6 cm diameter discs. Place in the freezer. Make the mousse and pipe it into “SilikoMart SF067 kiss” moulds. Cover with the sponge discs and flatten. Cover with plastic film and press down using a tray. Freeze rapidly. Prepare the cream, pipe it into SilikoMart “SF172 mini truffles20” moulds and freeze. Make the crumble, cool to 25°C and cut into approximately 5x5 mm cubes. Pass through a coarse sieve (discard the powder) and gently mix with a little melted coconut oil (approximately 170 g coconut oil per kg of crumble). Set aside. Prepare the preserve and the glaze and keep them chilled. Unmould the cream and keep chilled. When the individual parts have frozen, unmould them and spray them with glaze at 70°C. When the glaze begins to set, cover the sides with crumble and fill the hole in the top with preserve. Stick a needle into the spheres and dip them in the glaze at 70°C, drain and place on top of the preserve. Decorate with raspberries, basil leaves and lemon zest