Make A Sodium Alginate Bath And Leave In The Fridge Until Clear.

Make Stock Syrup And Add Basil, Raspberries And Sliced Rhubarb And Leave To Infuse.

Combine Yogurt And Honey And Drop Into The Sodium Alginate Bath Allowing It To React For 30 Seconds Or So Before Removing With A Molecular Spoon And Rinsing Gently.

Combine All Ingredients For Tuille And Bake For 10 Minutes At 180°C

Add The Carrageenan Kappa And Carrageenan Iota Into 500g Of water And Blend Until Combined,

Heat The 20g Of Water With The Sugar And Golden Syrup Until Reaching 10°C Then Slowly Whisk In The Carrageenan Solution And Bring To Heat Until Sugar Dissolves And Simmer For A Few Minutes Before Pouring Into A Container And Setting.

Use 80ml Of The Poaching Liquor From The Basil Poached Berries And Rhubarb And Blend In The 1.6g Of Xantham Gum To Create A Foam.

Strain The Remaining Liquor Through A Chinois And Serve As A Sauce In The Bowl Or On The Side In A Little Jug If Preferred.