Preparation time: Under 30 minutes
Cooking time: Under 30 minutes
 

1. Dust the puff pastry, cut into 2.5 x 20 cm (1 x 8") strips, with icing sugar and bake between 2 baking sheets in a 180° C (350° F) oven.

Verbena Cream

1. Infuse the verbena in the hot milk. Strain.
2. Prepare the pastry cream; when cool, fold in 200 g (7 oz.) whipped cream.

Cocoa crunch

1. Make a caramel by heating the fondant and glucose; incorporate the cocoa powder.
2. Let crystallize, then grind to a powder.
3. Sprinkle into rectangles the length of the puff pastry sticks and place in the oven until the sugar melts.

Anise crunch

1. Repeat the process for the cocoa crunch, replacing the cocoa powder with 10 star anise.

Lemon sauce

1. In a small saucepan, boil all the ingredients until the sugar is completely dissolved; cool.

Hibiscus sorbet

1. In a saucepan, make a syrup by boiling together the sugar and atomized glucose in water.
2. Infuse 50 g (2 oz.) hibiscus flowers in the syrup for 5 minutes.
3. Purée in a blender, strain and freeze in a sorbet maker.

Assembly

1. Place the verbena cream in a piping bag and place on the puff pastry sticks  that have been caramelized with icing sugar.
2. Put on the raspberries (12-14 per stick), top with lemon sauce and add the crunchy cocoa and anise rectangles.