Preheat the oven to 190˚C.
Stir the whipped cream, sugar, flour and sea salt with a whisk into a smooth batter.
Grate the zest of the orange and add Add the sesame seeds to the batter.
Use a palette knife to spread the batter very thinly over the entire surface of a sheet of parchment paper or a baking mat that fits on the baking tray. The thinner, the more refined and brittle the biscuits.
Bake them in the preheated oven for 8-10 minutes until golden brown.
Let the biscuits cool for one minute. Then break them into uneven pieces.
Store in a sealed container between fat free paper.
With a sharp knife, peel the orange down to the pulp so that all the white is removed. Cut the wedges out between the membranes.
Cut the kiwis in half. Carefully scoop out the pulp with a spoon by making a circular motion with a spoon so that the skin remains intact.
Cut the pulp into pieces.
Cut the avocados in half, remove the pit. Scoop the pulp out of the skin with a spoon and cut into pieces. Mix it in the food processor together with the sour cream, lime juice and honey into a smooth mousse. Spoon the mousse into a piping bag with a smooth nozzle of 5 millimeters in diameter.
Fill the half kiwis with the cut pulp, pipe a layer of avocado mousse on top, cover with tufts. Decorate with orange wedges, raspberries and a sesame biscuit.