• Preheat oven to 120°C.

Coconut Raspberry Sorbet

• For the Coconut Raspberry Sorbet, mix the sugar, glucose, dextrose, stabilizer and milk powder in a small bowl.
• Place the coconut puree in a saucepan and bring to the boil. Sprinkle the sugar mixture over the coconut and whisk until combined.
• Add the raspberry puree, lime juice and Malibu and blend with a stick mixer until a smooth homogenous mixture.
• Allow cool in the fridge for 40 minutes.
• Place in the ice cream maker and churn. Transfer to a piping bag and pipe into 2.5cm dome silicone moulds.
• Use an offset spatula to smooth out the surface. Place in the freezer for at least 90 minutes or until set.
• When set, unmould and then stick two domes together. Repeat with remaining balls. Press gently to form a sphere. Return to the freezer for at least 60 minutes.

Coconut Meringue Balls

• For the Coconut Meringue Balls, place egg whites and sugar in the bowl of a stand mixer, fitted with a whisk attachment. Bring a saucepan of water to the boil and place the mixing bowl over the water. Whisk the egg whites and sugar, until you reach 55-60°C.
• Transfer the bowl to the stand mixer and whisk until firm peaks are achieved. Place mixture into a piping bag.
• On a tray, filled with desiccated coconut, pipe different sized balls of meringue 2-4cm in diameter.
• Gently smooth over the peak of each meringue and cover the balls with more desiccated coconut. Carefully place a spoon under the balls and transfer them to a lined baking tray.
• Bake for 20 minutes, until crunchy on the outside but soft and creamy on the inside.
• Set aside to cool. Store in an airtight container until required.

Rice Bubble Croustillant

• To make the Rice Bubble Croustillant, melt the white chocolate into a microwave-safe bowl.
• Add the almond praline and mix with a spatula.
• Add the raspberry powder, popping candy and lastly the rice bubbles. Spread out roughly onto a tray and freeze for 15 minutes.
• Once frozen, break into round pieces of different sizes and set aside.

Raspberry Yoghurt Siphon

• For the Raspberry Yoghurt Siphon, bloom the gelatine by heating a small saucepan of water to 60°C. Pour 24g of water into a small bowl with the gelatine and allow to sit for 15 minutes.
• Add 14g of the bloomed gelatine to a small saucepan with cream and sugar and bring to a boil.
• Transfer to a bowl and place in the fridge or over an ice bath to cool to 4°C. Then blend in the raspberry puree and the yoghurt.
• Place directly into the siphon, charge with 2 canisters and leave in the fridge until required.

Raspberry Gel

• For the Raspberry Gel, mix the agar agar and sugar in a bowl.
• Add the raspberry puree to a small saucepan and bring to the boil. Sprinkle the agar and sugar mix over the puree boil for 1 minute, whilst whisking.
• Add the rose essence and combine. Set aside in the fridge to cool.
• Once set, place in the canister of a stick mixer and blend then transfer to a piping bag. Set aside in the fridge.

Enrobage Framboise

• When the sorbet spheres have set, prepare the Enrobage Framboise. Melt the white chocolate and cocoa butter together in the cannister of a stick mixer for 15-30 second increments until the mixture reaches 45°C. Blend in the freeze-dried raspberries.
• Allow to cool to 35°C.
• Unmould the sorbet balls. Using a toothpick, prick the balls and dip into the enrobage. Hold upright whilst the chocolate sets then remove the toothpick and place onto a sheet of baking paper.
• Transfer to the freezer until plating.

Raspberry Froth

• For the Raspberry Froth, place 100g of raspberry puree with the sugar and cook on a medium heat until the sugar has dissolved.
• Transfer to a wide bowl with the remaining puree and the egg white powder. Blend for 1 minute with a stick mixe
• Add the xanthan gum and blend for approximately 5 minutes - bubbles should form on the surface.
• Set aside in the fridge until required, but not longer than 2 hours.
• Use a slotted spoon to scoop the bubbles onto the plate to serve.

Isomalt Bubbles

• To make the Isomalt Bubbles, preheat an oven to 135°C. Place a tray lined with a silpat mat in the oven.
• Melt 150g of isomalt in a saucepan, when the isomalt has melted, add a 50g layer of more isomalt and heat until all the granules have melted. Add the pink colour and mix with a spatula.
• Pour onto a silpat mat and cool slightly, until just able to be handled.
• Heat the straw end of a sugar pump on a flame.
• With your fingers push the isomalt into a tacky ball. Twist the straw in the ball to wrap the isomalt around the straw. Squeeze the ends to seal onto the straw. It is important that a seal is formed around the straw.
• Gently squeeze the pump to inflate the isomalt and form a bubble. Do not squeeze too fast as this will make the balloon too thin and fragile. When the desired size, allow to set, squeezing the pump a little if the balloon starts to deflate. Blow sugar bubbles of numerous sizes. Remove the ball from the straw, using a hot pairing knife if necessary, and carefully transfer to an airtight container with silica beads.
• Use a sugar lamp and a heated baking tray on the bench to keep the remaining isomalt warm or place into the heated oven.
• Heat and colour the remaining isomalt if required for more bubbles.
• When the bubbles have set, heat the sharp end of a pairing knife and melt off the twisted end of the bubbles. Set back into the container.

Fizzy Raspberry Drink

• To make the Fizzy Raspberry Drink prepare a sugar syrup with the sugar and water (a) by placing in a small microwave-safe bowl and microwaving for 20-30 seconds. Stir until the sugar dissolves.
• Place the syrup with the remaining ingredients into a jug.
• Stir everything together and place into a siphon. Charge with 2 soda canisters and keep in the fridge.
• Serve in 2 shot glasses.

To Serve

• When ready to serve, select four serving plates. On each plate, arrange three meringue balls of differing sizes, add 2-3 pieces of rice bubble croustillant and pipe raspberry gel onto the plate. At the last minute fill four isomalt bubbles with the yoghurt siphon for each plate.
• Add the enrobed sorbet balls and 2-3 smaller empty bubbles.
• Scoop the bubbles from the raspberry froth and add around the plate.
• Garnish with some fresh raspberry halves and freeze-dried raspberries and dried rose petals. Dust with raspberry powder.
• Serve with some fizzy raspberry drink.