Cut baking paper into 8 squares (approx. 16 x 16 cm). Place 4 squares each on a baking tray. Grate the parmesan. Sprinkle 35-40 g Parmesan cheese in the middle of each square with a circle of about 9 cm Ø.
Bake in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 7-10 minutes (slightly melting). Remove from the oven and let rest for about 30 seconds. Using the baking paper, immediately place the Parmesan circles over turned-over glasses or muesli bowls and carefully press them on with a tea towel.
Let it cool down. Peel and finely dice the shallot. Sort the raspberries. Mix vinegar, diced shallots, a little salt, pepper and mustard. Add about 5 raspberries and crush in the vinaigrette. Add the walnut oil.
Wash the salad and shake dry. Wash rose blossom and chervil and shake dry. Pluck the petals and chervil. Place the parmesan baskets on a large plate. Shortly before serving, mix the salad and raspberries with the vinaigrette and place in the Parmesan baskets with the turkey breast slices.
Sprinkle with rose and chervil leaves and serve immediately.