RASPBERRY INSPIRATION & TARRAGON FROZEN DESSERT CUPS

To make the whipped cream:
Beat the cream until it is frothy, then set it aside in the refrigerator.

To make the Swiss meringue:
Heat the egg whites to 130°F (55°C) in a bain-marie along with the
sugar and honey, then beat them using an immersion blender until they
have cooled.

To make the Raspberry Inspiration ganache:
Melt the RASPBERRY INSPIRATION.
Heat the fruit purée in a saucepan, then take it off the heat and add
the rehydrated gelatin.
Pour the hot mixture into the melted RASPBERRY INSPIRATION
in 3 stages and stir it in.
Blend with an immersion blender to perfect the emulsion.

Mix the ganache with the Swiss meringue, then add the whipped
cream.
Use a piping bag to pipe 40g of the mixture into each glass and set
them aside in the freezer until they have completely set.

Whip the cream until it is frothy, then set it aside in the refrigerator.
To make the custard, pour the whole milk and 1 TADOKA gem into a
saucepan, then bring this to a simmering boil.
In a separate bowl, combine the sugar and egg yolks without letting them blanch.
Stir in a third of the hot milk.
Return the mixture to the saucepan and heat to 180°F (82°C).
Strain the custard and let it cool quickly.
Once it has cooled, gently fold in the whipped cream.
Pour 35g into each glass and set them aside in the freezer.

Bloom the gelatin.
Bring the water, lemon juice, and sugar to a simmering boil in a saucepan.
Take the pan off the heat and stir in the gelatin.
Cover the mixture’s surface with plastic wrap and refrigerate for 2 hours.
Once it has cooled, add the tarragon to the mixture and blend with an immersion blender.