Secret

Mix all the dry ingredients thoroughly in a stand mixer fitted with the paddle attachment, including the raspberry granules, then add the cold butter, cut into cubes. Pass the mixture through a coarse-mesh sieve and bake in the oven at 160°C with the valve closed for about 20 minutes.

In a bowl, mix the softened mascarpone with the melted gelatin (which has been rehydrated beforehand), then pour the mixture over the semifreddo base that has been whipped in the meantime. Finish by folding in the partially whipped cream, stirring gently with a spatula.

In a container, dissolve the calcium in room-temperature water, then refrigerate for at least 12 hours before using it.

Mix the sugar syrup, mineral water, raspberry purée, and alginate while cold. Emulsify lightly, then use a syringe to drop small droplets of the raspberry mother solution into a pitcher containing the calcium bath. As soon as the spheres form, stir gently for at least 1 minute, drain, and rinse in mineral water. Store in the refrigerator in an airtight container.

In a double-bottomed saucepan, heat the purée together with the granulated sugar: when the sugar has completely dissolved, slowly sprinkle in the agar-agar and cook the mixture for about 1 minute (85–90°C). Pour into a mold, let cool, then cut to size.

In the center of a deep dessert bowl, place a small amount of raspberry crumble, set the chocolate hemisphere on top, and fill halfway with the mascarpone cream. Then add the frozen mandarin popsicle and cover with more mascarpone cream. Place another chocolate hemisphere on top to seal it, then decorate the rim of the bowl with raspberry caviar, mint, and fresh raspberries.