Sweet and airy, bitter and crunchy, acid and juicy – this sweet temptation is everything your taste buds desire.
Marshmallow fluff: Combine equal parts of aquafaba and powdered sugar by beating the aquafaba until peaks form and gradually adding the sugar until the batter turns stiff and shiny. Taste with vanilla extract to your liking.
Filled raspberries: Fill fresh raspberries with marshmallow fluff and brûlée the filling with a kitchen torch.
Chocolate sauce: Mix equal parts of melted bittersweet chocolate and coconut cream. Allow to cool.
Assembly: On a stripe of sauce, arrange quenelles of fluff and filled raspberries as well as chocolate nibs and freeze-dried raspberries. Decorate with carnation and violet blossom.