Mix all ingredients together in a mixer. Add freeze-dried raspberries and dye, roll out between mats or parchment paper, then leave in a fridge to cool.
Mix pectin with sugar, add the barberry and boil, then mix and cool.
Infuse the cream with vanilla and rosemary. Pour in chocolate and gelatine. Leave aside to crystallise, then transfer it to a food processor and whisk to reach a consistency of a uniform, aerated mass.
Cook the fruit purée with eggs and sugar, then add the gelatine, mascarpone and mix.
Decorate with fresh raspberries.
The recipe makes ten servings.