Raspberry picasso

I apologize for naming this dish “Raspberry Picasso,” but there’s a story behind it. This was another secret weapon I unleashed in winning Iron Chef Thailand. Having just an hour to produce five desserts is tough, so I had to think strategically. I knew if I made a fruit mousse, I could use liquid nitrogen to shock-freeze it speedily in a mold. After the liquid nitrogen evaporated, the mousse was frozen solid and easily removed from the mold. By the time of service, the consistency was perf