For the crackers, use a mortar and pestle to grind the fennel with the salt and brown sugar, then combine with the flour and baking powder. Add the melted butter, lemon zest and 4-5 tbsp water and knead into a firm dough. Wrap the dough with plastic wrap and chill for 1 hour.
Preheat the oven to 220ºC, line a baking sheet with parchment paper. Wash the red peppers and place them under the oven grill for about 15 min until they have charred blisters. Remove, cover with a damp towel and let cool until lukewarm. Skin the peppers and remove the seeds from the inside.
Carefully wash the raspberries and let drain on a paper towel. Place in the freezer for about 2 hours.
On a floured surface, roll out the cracker dough into a thin sheet and cut into diamond shapes. Place on a parchment lined baking sheet and bake at 140ºC for about 30 min until golden brown and crispy.
In a mixing bowl, combine the red pepper with the frozen raspberries, vanilla sugar, honey, orange zest, cardamom, cinnamon and SALDORO sea salt and puree with a hand blender. Put the mixture in a bowl and place in the freezer for 2 hours.
Use an ice cream scoop to form balls of the iced raspberry-paprika cream and place them in cups. Garnish with the frozen raspberries and serve with the fennel crackers.