For the raspberry soup
Put all the ingredients in a bowl, beat them together with the blender, strain and set aside.
For the lemon curd
Mix the eggs and the sugar with the zest of the lemon rind and the lemon juice.
Place the mixture in a bain-marie and and stir from time to time until it reaches 82º or 83º C.
Strain and let it cool down to 55º C in an ice bain-marie.
Then add butter and whisk.
Put in the blender for about 10 minutes to obtain an creamy consistency and leave in the fridge for 24 hours.
Assembly of the dessert
Cut the Galletos in half, top one half liberally with the lemon curd and cover with the other half of the Galleto.
Serve the raspberry soup in a deep plate and place the lemon macaroons on it.
Decorate with basil leaves.