Preheat oven to 180C. Turn on ice cream machine to chill.
For the Curd, place gelatine into a bowl of iced water and set aside to bloom.
Juice beetroot and measure out 50ml, reserve remaining juice for later use. Place the 50ml of beetroot juice into a small saucepan with sugar, butter and lemon juice and stir over medium heat until sugar has dissolved and butter is melted, about 2-3 minutes. Remove from heat, squeeze out gelatine to remove excess moisture, and add to the saucepan. Stir until gelatine is fully dissolved. Strain into a clean bowl and cool over an ice bath. Set aside.
For the Sorbet, place 100ml water with sugar and lemon zest into a small saucepan over low heat until sugar has dissolved. Remove from heat and whisk in the yoghurt. Strain into a clean bowl then cool over an ice bath. Transfer to the ice cream machine and churn according to the manufacturers instructions until set. Once set, set aside in the freezer.
For the Cardamom Tuile, place cardamom pods into a spice grinder and grind to a fine powder.
Place egg whites and sugar into a medium sized bowl and whisk to combine. Add 5g of the reserved cardamom powder and remaining ingredients and whisk until smooth. Use an offset palette knife to spread thinly onto a baking tray lined with baking paper and bake until golden, approximately 10-12 minutes.
Remove from oven and use the tip of a sharp knife to cut tuile into 1.5cm wide lengths. Working quickly, curl lengths around an 8cm cylinder ring and allow to harden. Gently push tuile rings off the metal cylinder ring and set aside on a paper lined baking tray.
For the Sugar Spiral, place all ingredients into a saucepan with 100ml water and stir well to combine. Place onto low heat and heat to 154C. Remove from heat and allow to cool for 30 seconds then use a dessert spoon to pull out sugar syrup in long strands and wrap around the handle of a wooden spoon into a spiral shape. Allow to set, then gently push spiral off the wooden spoon handle and set aside on a paper lined baking tray.
For the Cardamom Sponge, place eggs and sugar into a medium sized bowl and whisk to combine. Add remaining ingredients and whisk until fully combined. Pour mixture into an isi gun and charge twice. Syphon mixture into paper cups to halfway full. Microwave for 60 seconds. Peel away cups and set sponges aside on a cooling rack to cool.
For the Soil, place sugar, vinegar and 50ml of water in a medium saucepan over medium heat. Heat until syrup reaches 130C then remove from heat and immediately add chocolate. Whisk vigorously until mixture turns to a soil consistency, about 1-2 minutes. Set aside.
To serve, use a pastry brush to splash the Curd onto the side of the plate. Spoon Soil in the center of the plate and add some torn pieces of the Sponge. Add the Sugar Spiral and a fresh raspberry. Sit the Tuile over the soil and place a quenelle of Sorbet onto the base of the tuile.