I have recently had a big pull toward heterogeneous foods where instead of having a homogeneous blob of taste, each bite is unique and food blends together in your mouth. No recipes exemplify this more than my Tri-Layer Raspberry Panna Cotta.
A fantastic recipe that just pops in your mouth but requires a bit of prep. The initial layer is a mix of raspberry puree mixed with coconut cream. This is set at an angle allowing for a visually pleasing cross section ( I set them in muffin tins). The second layer is a vanilla and heavy cream layer and then this is finally topped with a sweetened and acidified raspberry puree. Each layer on their own is great but put together this make an amazing blend. This is all topped with the obviously appropriate raspberry and mint garnish.
