Raspberry Inspiration & tarragon frozen dessert cups

To make the whipped cream:
Beat the cream until it is frothy, then set it aside in the refrigerator.

To make the Swiss meringue:
Heat the egg whites to 55°C in a bain-marie along with the sugar and honey, then beat them using a hand blender until they have cooled.

To make the Raspberry Inspiration ganache:
Melt the RASPBERRY INSPIRATION.
Heat the fruit purée in a saucepan, then take it off the heat and add the rehydrated gelatine.
Pour the hot mixture into the melted RASPBERRY INSPIRATION in 3 stages and stir it in.
Blend with a hand blender to perfect the emulsion.
Mix the ganache with the Swiss meringue, then add the whipped cream.
Use a piping bag to pipe 40g of the mixture into each glass and set
them aside in the freezer until they have completely set.

Whip the cream until it is frothy, then set it aside in the refrigerator.
To make the custard, pour the whole milk and 1 TADOKA gem into a saucepan, then bring this to a simmering boil.
In a separate bowl, combine the sugar and egg yolks without letting them blanch.
Stir in a third of the hot milk.
Return the mixture to the saucepan and heat to 82°C.
Strain the custard and let it cool quickly.
Once it has cooled, gently fold in the whipped cream.
Pour 35g into each glass and set them aside in the freezer.

Sift together the ground almonds, rice flour and potato starch.
Cut the cold, finely cubed butter.
Using the paddle attachment in a stand mixer, mix all the ingredients together until they form a single smooth ball of dough.
Sift this dough through a sieve or skimmer so that it forms evenly sized pieces.
Spread the streusel evenly on a baking pan and bake at 150°C for approx. 15 minutes.

Bloom the gelatine.
Bring the water, lemon juice and sugar to a simmering boil in a saucepan.
Take the pan off the heat and stir in the gelatine.
Cover the mixture’s surface with clingfilm and refrigerate for 2 hours.
Once it has cooled, add the tarragon to the mixture and blend with a hand blender.