Wild Flora

In the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients.

Remove enough of the dough for three discs.

Press the remaining dough through a wire grid to make even-sized clusters of dough.

Refrigerate for 30 minutes. Bake at 300°F (150°C) for about 18 minutes.

Melt the Opalys 33% Chocolate to 95°F (35°C).

Combine with the baked streusel.

Make a meringue with the egg whites and sugar-1.

In a food processor, process the yolks, eggs, sugar-2, and pistachio flour.

Incorporate half the meringue.

Incorporate the brown butter combined with the pistachio paste. Incorporate the remaining meringue.

Sprinkle ground pistachios on top and bake at 320°F (160°C).

Heat the milk to 160°F (70°C) and add the gelatin mass.

Combine the Pistachio Praliné and Cocoa Butter and gradually add the hot milk mixture and emulsify using a silicone spatula.

Immediately blend using an immersion blender to perfect the emulsion.

Set at 39°F (4°C), ideally for 12 hours.

Combine the sugar, Glucose Powder, and Pectin NH.

Sprinkle the sugar mixture into the Raspberry Purée while whisking continuously. Bring to a boil while stirring.

Add the gelatin mass, then add the raspberries.

Heat together the Raspberry Purée and Glucose Syrup.

Remove from the heat and stir in the gelatin mass.

Gradually pour the hot mixture over the chopped Raspberry Inspiration and Cocoa Butter and combine using a silicone spatula to make an emulsion.

Blend using an immersion blender to perfect the emulsion.

Add the cold cream and blend again. Refrigerate overnight before using.