Raspberry and basil dessert

Mix the water with the powdered fish gelatin and set aside in the fridge for one to two hours before melting the mixture at 55°C to 70°C. Use the gelatin immediately, or keep it in the fridge.
In the bowl of a mixer fitted with a whisk attachment, gradually whip the egg whites with the caster sugar. Pour in the gelatin and powdered raspberries.
Puff into individual circles, taking care to smooth the top. Remove the circles and bake in a steam oven for 2-3 minutes at 85°C.
Cool and set aside in the fridge to serve.

Mix the sugar and raspberries together in a covered container and place in a bain-marie over medium to low heat for around 1 hour. Then strain the raspberries through a cheesecloth and allow the juice to run off, without squeezing the raspberries.
Set aside in the fridge to serve.

Using your Thermomix or Robot-Coupe, first blend the chopped basil with the sugar for ½ minute to reduce it to a fine powder. Then pour in all the ingredients and blend. Fill the siphon and add 2 gas cartridges. Fill paper cups a third of the way up. Shake before each squeeze. Microwave at 900W for 40/60 seconds, then refrigerate until unmolded.

To make a syrup, heat the mineral water and sugar (1), then plunge the basil leaves into simmering water (not part of the recipe). Remove the leaves and plunge them immediately into iced water (not part of the recipe). Add the blanched basil leaves to the cold syrup and blend finely in the Thermomix. Mix the sugar (2) and agar-agar in a bowl. In a saucepan, heat the basil juice to 40°C, then add the sugar/agar-agar mixture. Bring to the boil, stirring regularly. Place in a cling-film-lined frame and chill completely in the fridge.
Cut into 1 cm cubes and refrigerate for serving.

Heat the mineral water and sugar to make a syrup. Remove the basil leaves from the leaves and plunge into simmering water (not part of the recipe). Remove the leaves and plunge them immediately into iced water (not part of the recipe). Add the blanched basil leaves to the cold syrup and blend finely in the Thermomix.
Transfer to a tray and place in the freezer for 1 hour 30 minutes. Scrape the granita several times with a fork.
Set aside in the freezer.

Pour the water into a saucepan. At 30°C, add 90% of the caster sugar and the atomized glucose previously mixed together. At 45°C, add the Stab Pure with the remaining 10% caster sugar. Pasteurize at 85°C for 2 minutes, then cool rapidly to 4°C. Using an immersion blender, homogenize the mixture. Leave to mature for at least 4 hours at 4°C. Before blending, add the lemon juice and blend again.
Reserve in the freezer.

In a saucepan, cook the fondant with the glucose syrup until 155°C, then pour onto a Silpat mat. Leave to cool. Blend with the dehydrated basil in a food processor until finely powdered.
Place a chablon on a Silpat mat; using a sieve, sprinkle on a fine, even layer of opaline powder, then remove the chablon. Bake in a fan-assisted oven at 150°C for approximately 2 minutes. Store in an airtight tin for serving.