Mix the frozen raspberries with icing sugar. Chop the chocolate, melt it and let it cool down.
Separate eggs. Beat egg whites with salt until stiff. Whip cream until semi-stiff, chill both. Whip egg yolk and sugar in a hot water bath for about 5 minutes. Stir in chocolate and 2 tbsp. cream. Fold in the rest of the cream and beaten egg white.
For the sauce, sauté the sesame seeds in a pan. Set aside 2 tablespoons of sesame seeds, grind the rest finely in the universal chopper. Mix the ground sesame, miso paste, soy sauce, sugar and mirin. Peel onion and garlic and dice very finely, mix in.
Remove the pistachios from the shell, chop roughly and sprinkle over the mousse.