Triple of raspberries:
Strain the raspberries cold
Boil the refining sugar from sugar and water (1:1) and let it reduce a little.
Mix 1/3 of the raspberries with 1/3 of the liqueur sugar and add the juice of one lime and let it boil once. Add the soaked gelatine and remove the pan from the heat.
Pour into ramekins and place in the refrigerator.
Melt the couverture in the cream and add the soaked gelatine – let cool.
Add the lavender flowers to a third of the liqueur sugar and simmer gently for a few minutes. Mix both masses, pour into ramekins and chill.
Beat the curd strongly with a whisk for 5 to 10 minutes (important!
), add the double cream, 1/3 of the raspberry mixture and the last third of the lavender sugar.
Chili cherry sauce: Pit the cherries and simmer quietly in a little water with the sugar for a few minutes.
After about half the time, add the chili halved and pitted.
Mix the arrowroot powder in a little water and simmer for a few minutes.
Blend everything and let it cool down.
Lemon Verbena-Vanilla Sauce: Cut the lemon verbena a bit small and boil it together with the sugar in some water – let it cool down. Whip the cream and mix it with the lemon verbena sauce.
Arrange the two sauces as desired, pour the three creams on top and sprinkle with golden balm flowers as desired.