Red-Golden Raspberry "Tube" with Chambord, Crispy Yogurt Sponge, Basil, Mascarpone

Photos courtesy of Eat a Duck I Must.
The elements of the dish include:

• Frozen red and gold raspberry "tube" with Chambord filling
• Crispy yogurt sponge
• Compressed financier
• Thai long pepper fluid gel and gelée
• Raspberry purée infused with Thai long pepper
• Basil purée
• African blue basil
• Bloomed basil seeds
• Basil blossoms
• Freeze-dried raspberries
• Raspberry-yogurt whey meringue
• Vanilla-compressed golden raspberries
• Mascarpone

The red-golden raspberry "tube" consists of frozen red and golden raspberry purées and a creamy Chambord filling. After a thin layer of red raspberry purée is spread onto a piece of acetate, we draw a toothed pastry comb over it to remove all but parallel lines. The purée is flat frozen until firm at which point a thin layer of golden raspberry purée is superimposed onto the base layer. Once frozen and slightly thawed to achieve some pliability, squares are cut out and rolled into tubes displaying swirling spirals of red and yellow diagonal stripes on the outside.

We then fill the tube cavity with the Chambord filling (Chambord, vodka, dextrose, half and half). The alcohol in the filling prevents it from being frozen solid allowing the raspberry shell to remain semi-hollow. This enables the shell to be tapped open with a spoon effortlessly, releasing the creamy filling to flow and blend into the other elements in the dish.