I have a plated dessert final in my class on Monday (it needs molecular gastronomy, a main component, garnish and a sauce) and I was going to make the molecular gastronomy as chocolate and hazelnut air along with raspberry caviar. I was thinking of also adding in basil to the caviar, just to give it a little more flavor. What are your thoughts on it? Would they compliment each other? I also don't know what I should make for the main component, so if there are any ideas swirling around in your head, please let me know ^.^ I was going to make souffle cake, but I decided that and caviar don't go too well together, so I've been trying to think of something new for the last week, and haven't been able to. Soup, maybe? I don't know. Thanks for reading and please give me some responses :) I need it!