Mix a tiny splash of the double cream with the gelatin powder in a small cup and set aside for 10 minutes to bloom.

In a small pot, combine the remaining double cream, coconut milk, sugar, and dry desiccated coconut. Bring just to a boil.

Remove from heat and let sit for 5 minutes to infuse, then strain through a fine sieve to remove the flakes.

Stir the bloomed gelatin into the warm coconut mixture until completely dissolved.

Divide the liquid evenly among 4 glasses (aiming for a shallow layer at the bottom) and refrigerate overnight to set.

Mix the gelatin powder with the water and let it bloom.

Blend the mango cubes until smooth (no water). Pass the puree through a fine-mesh chinois or sieve. if it tastes flat or intensely sweet, stir in ½ teaspoon of fresh lime or lemon juice.

In a small pot, bring the mango puree, double cream, sugar, and a tiny pinch of star anise powder to a boil.

Remove from heat, stir in the bloomed gelatin until melted, and let the mixture cool to room temperature.

Carefully pour the cooled mango mixture over the set coconut layer in the 4 glasses, then return to the fridge until set.

Boil the water, sugar, lemon juice, and lemon zest in a small saucepan.

Let the syrup cool to roughly 60°C (140°F), strain out the zest, and pour the warm syrup over the fresh raspberries. Let cool.

Cook the sugar and water in a pan until bubbly.

Toss in the blanched almonds and stir continuously over medium heat until the sugar melts into a deep golden caramel.

Stir in the butter quickly to separate the nuts, then dump them onto baking paper to cool.

Place a few poached raspberries into each glass.

Garnish with the broken pieces of caramelized almonds and a few fresh lemon balm leaves.