A base of pie in two cooking, waterproofed by a gilding of egg yolk for a magnificent crunch. Just a lemon cream from Menton to allow the acidity of the raspberry to express its length in the mouth.
A thine hazelnut biscuit for the little note of bitterness that serves the final balance. And some beautiful Williamette handpickedraspberries.
The grass I use is called the Cress. I make the choice to put it in some acid desserts like this because despite its small size it has a strong and anise taste that will rinse the palate just after tasting and leave a slight taste of anise.