Coulant, hibiscus and raspberry sherbet

For this recipe, the following elaborations are needed:

• Cayenne and salt shortbread  
• Raspberry agar-agar  
• Hibiscus foam
• Hibiscus porex  
• Hibiscus flower infusion  
• 70 % biscuit coulant (one dough)  
• S.S.M.G.I. Raspberry and butter  

PLATING UP

• Place a ring in the centre of the plate and 4 to 6 shortbread cubes around it.
• Place pieces of agar-agar in between the shortbread.
• Place 4 hibiscus foam buttons around the ring without touching it and place 4 hibiscus porex sticks on top.
• Remove the ring and place the coulant between the previous ingredients.
• Place a raspberry sherbet quenelle on the shortbreads.
• Finally, add the washed strawberries.