Heat the water and the sugar to 118°C. Whisk the egg whites. Add the sugar when it has reached 118°C, then allow to cool to 42°C, still whisking. Gradually add the “half-and-half” and macaroon liquid alternately. Pipe the mixture into 2 spiral macaroon shells, 20 cm in diameter, on baking parchment, using a size 10 nozzle. Cook at 150° for around 30 minutes.

Soak the gelatine in cold water. Heat the pulp with the sugar. Pour part of that mixture into the beaten eggs and yolks. Bring up to 90°C. Squeeze out the gelatine and add. Cool to 36°C / 40°C. Add the unsalted butter and mix.

Form a crown of fresh raspberries around the edge of the 1^st macaroon shell. Fill the whole of this half-shell as if it were a raspberry tart. Pipe generous amounts of the raspberry cream over this, using a n°8 piping bag and nozzle. Top with the second shell.

Put a spot of the cream on top of the shell, in the centre, and add a bouquet of fresh red fruits.