Lemon Posset-lavender raspberry coulis-pineapple sage tuile-lemon pearls-raspberry dust

I've share a different variation of this served in a glass but my culinary director wanted me to test to see if I could make it more firm so that we could plate it instead of serving out of a vessel.

I ended up using Agar Agar and it tightened up real good so you could cut it out with a mold and plate it.

I hope you enjoy!