How to make it
Mix all ingredients together (250 g Schotten cheese, curd, honey, and lime juice).
Mix all ingredients (600 g Schotten cheese, crème fraîche, sugar, eggs, vanilla pod, brown sugar, raspberries marinated with larch, treetop oil, and raspberry pulp, and halved larch tops) together and fill onto a pre-baked short crust pastry. Cover with cling film and steam in oven at 100°C / 212°F for 35 minutes. Allow to cool, cut out round pieces and flambé with brown sugar before serving. Decorate with the marinated raspberries and larch tops.
Put fresh raspberries on a baking tray with a Silpat baking mat and dry in an oven at 70 °C / 158 °F overnight. Then mix and, if necessary, sieve. Store dry.
Mix water vigorously with sorrel. Boil with glucose and icing sugar. Stir in the soaked gelatin. Allow to cool and stir in the yoghurt. Freeze in an ice cream machine. Pour into an ice cream cone with raspberry puree and garnish with sour cream.