Fill the meringue shell with raspberry-lychee gel.
Fill a silicone half spheres mould (3 cm in diameter) with raspberry cream.
Finish with a round almond biscuit and freeze.
Prick the frozen cream and almond biscuit with a toothpick.
Inject the sweetened cream in small curves on the cream, to create a rose shape.
Spray with white velvet spray.