Easy recipe Raspberry and tarragon, cookie dough and tarragon oil

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about one.fourkg/about threelb about twooz raspberriesfive hundredg/about eighteenoz raspberryone hundredg/about three½oz isomalt (can be purchased online) about two leaves gelatinethree hundredml/about ten½fl oz milkthirtyg/about oneoz glucoseabout four hundred and twentyg/fifteenoz white chocolatefour hundredg/fourteenoz UHT whipping creamabout three hundred and eightyg/about thirteenoz raspberry purée (made above) about two hundred and fiftyg/about nineoz sugartwenty-fiveg/about oneoz glucosetwenty-fiveml/about onefl oz lemon (Recipes by ingridients lemon) juiceone hundred and fifty-fiveg/about five½oz sugarone hundred and seventyg/about sixoz plain flourtwo hundred and twenty-fiveg/eightoz white chocolateabout one tsp bicarbonate of sodaabout one tsp salttwentyg/½oz dried raspberriesone hundred and teng/fouroz buttertwo hundred and twentyg/about seven½oz raspberryabout thirteeng vegetarian setting agent one hundredg/about three½oz cream (Recipes by ingridients cream) cheesetwentyg/½oz sugarabout one vanilla podabout three drops tarragonabout three bunches tarragonabout two hundred and fiftyml/about ninefl oz vegetable oilhandful of fresh raspberries. This dessert is a virtuoso performance of raspberries combined with tarragon, an ingenious flavour combination..