For the Raspberry Dots, place all ingredients into a food processor and blitz until smooth and sugar has dissolved. Pour into 24 x3cm dome moulds and place into the freezer until set, about 30-35 minutes.
For the Yoghurt Snow, place all ingredients into a food processor and blitz until sugar has dissolved, about 1-2 minutes. Transfer to an isi gun and charge twice. Shake gun and syphon mixture into a deep metal tin. Place into the freezer until set. Once set, use a fork to scrape the snow into flakes and set aside in the freezer.
For the Meringue Tear Drops, place egg whites into a stand mixer fitted with a whisk attachment and whisk to soft peaks. Gradually add sugar and continue to whisk until mixture is thick and glossy. Transfer meringue mixture to a piping bag and line a baking tray with baking paper. Snip piping bag tip to approximately 3mm in diameter then pipe drops onto the lined baking tray, keeping the tip gently pressed onto the tray to create a teardrop shape. Bake in the oven until dried out, about 25-30 minutes. Remove from oven and set aside to cool.
For the Yoghurt and Marshmallow Ball, place gelatine into a bowl of iced water and set aside to bloom.
Place cream into a stand mixer fitted with a whisk attachment and whip to soft peaks. Set aside in the fridge.
Spread desiccated coconut onto a baking tray lined with baking paper and toast in the oven until golden, about 3-5 minutes. Remove from oven and set aside to cool.
Place 80g of the yoghurt, sugar and rosemary leaves into a small saucepan and stir to combine. Set saucepan over low heat and bring to a simmer. Continue to simmer, stirring occasionally until sugar has dissolved, about 1-2 minutes then remove from heat. Squeeze out gelatine to remove excess water and add to the yoghurt mixture and whisk until dissolved. Whisk in the remaining yoghurt until smooth and pass through a fine sieve. Place into the fridge until semi-set, about 10 minutes.
Remove from fridge and gently fold in the whipped cream until fully incorporated. Pour into 8 x 6cm dome moulds up to 5mm from the top. Remove frozen Raspberry Dots from the freezer and push one into each of the domes of Yoghurt Marshmallow and level off with a metal spatula. Reserve remaining raspberry domes in the freezer until required. Transfer raspberry filled Marshmallow domes to the freezer until frozen, about 50 minutes.
Once frozen, demould Marshmallow spheres and press two domes together to form a sphere. Use fingertips to smooth the seam. Roll spheres in the tray of cooled toasted coconut. Set spheres aside on a baking tray lined with baking paper in the fridge.
For the Chocolate Rocks, place a medium saucepan of water over medium heat and bring to a simmer. Place chocolate and oil into a medium sized bowl and sit over the saucepan of simmering water. Stir until chocolate has completely melted and combined with the oil then remove from heat and allow to cool slightly.
Remove remaining Raspberry Dot domes from the freezer and stick 2 domes together to form spheres. Transfer spheres back to the freezer to firm up again, about 1-2 minutes. Carefully dip the raspberry spheres into the chocolate and gently toss to coat. Transfer to a baking tray lined with baking paper and place in the fridge to set, about 3-4 minutes. Once chocolate has set, roll spheres in some icing sugar and set aside on a baking tray lined with baking paper.
To serve, place two Yoghurt and Marshmallow Balls on the plate and top with some fennel fronds. Place two Chocolate Rocks on the plate and add some Meringue Kisses. Finish with a scatter of the Yoghurt Snow.