KOKORO: Crispy, tangy heart

Temper the ingredients.
Mix the egg yolks with the trehalose and raspberry purée. Add the oil and mix well.
Beat the egg whites, adding the sugar and trehalose mixture.
Fold in the mixture, then gently add the rest of the meringue.
Bake at 340°F for 10-12 minutes.
Slide onto a rack to cool. Cut into pieces.

Roast the Sobacha at 150°C for 10 minutes.
Cook the sugar with the water. Once the caramel is ready, pour it onto a Silpat mat to cool.
Mix the Sobacha, caramel, salt, and oil in a blender until smooth.

Roast the cashews at 150°C for 10-12 minutes, cool, then chop coarsely.
Melt the chocolate, mix all the ingredients together.
Place the heart-shaped cookie cutter on a baking sheet lined with parchment paper, add the crispy mixture, and smooth the top. Repeat to make the desired number of crispy treats.
Keep refrigerated.

Mix the purée, raspberries, and sugar in a saucepan and cook until soft. Add the gelatin.
Pour into a silicone mold (Ø4cm, 5mm thick) and freeze.

Roast the Sobacha at 150°C.
Bring cream A to a boil, add the roasted sobacha, cover with plastic wrap, and let steep for at least 1 hour. Blend until smooth.
Mix with the melted chocolate, blend again with a blender to emulsify. Add the melted gelatin.
Whip cream B with trehalose, then gently fold in.

Put the purée and lemon juice in a saucepan.
Mix the sugars with the pectin and add them to the liquids.
Bring to a boil, then cool.