• Preheat a combi oven to 85°C, 1 fan, 100% dry.
• Preheat an oven to 160°C fan forced.

Cassis Meringue

• For the Cassis Meringue, place all the ingredients in a canister and allow to sit for 5 minutes.
• Transfer all the ingredients to a stand mixer with the whisk attachment and whip until stiff peaks are formed.
• Spread the meringue mixture 5mm thick onto a tray lined with a silicone mat and dry in the oven for 2.5hrs or until meringue is crisp.
• Once the meringue is cooled, store in an airtight container.

Cassis Mousse

• For the Cassis Mousse, bloom the gelatine for 5 minutes in a cool ice bath.
• Combine cream(A), tea and puree in a small saucepan and bring to a simmer.
• Remove from the heat and strain through a sieve into a plastic canister.
• Add in the white chocolate and squeezed out gelatine, blending with a stick mixer until well combined.
• Place in a flat tray in the fridge and chill for 30 minutes.
• Once the mixture is chilled, remove from the fridge and place in a medium size bowl.
• Whisk in cream(B) and return to the fridge to set until firm.
• Once firm, transfer to a stand mixer with whisk attachment and whip until medium-stiff peaks.
• Transfer mixture into a piping bag and pipe into 5 cm diameter hemisphere moulds and level out with a spatula.
• Set in the fridge until firm, then using a large melon baller, scoop out the centre of each mould to create a well for the inserts.
• Transfer to the freezer until needed.

Blackberry Gel

• For the Blackberry Gel, combine all the ingredients apart from the agar and umeshu in a large saucepan and simmer for 30 – 45 mins.
• Remove from the heat and strain, reserving the liquid.
• Weigh the reserved blackberry liquid and work out 1% of the weight, which will be the weight of the Agar.
• Whisk Agar into the mixture and bring it to the boil. Remove from the heat.
• Pour mixture into a shallow tray and allow to set in the fridge.
• Once set, transfer the jelly into a canister and blend until smooth.
• Add in the umeshu, blend with a sticker mixer and set aside for later.

Black Berry and Hibiscus Insert

• For the Black Berry and Hibiscus insert, chop the rosella flowers and add to a small saucepan along with sugar and water.
• Simmer on low heat until chopped flowers are tender, and the liquid is almost evaporated.
• Transfer to a bowl and stir through the blackberry gel.
• Spoon mixture into the cavities of the set cassis mousse and level out with a spatula.
• Place in the freezer and leave until it is frozen solid.
• Once the insert is frozen solid, join the two halves together by lightly melting the flat side of the hemisphere onto a warm tray.
• Keep in the freezer until needed.

Blackberry Sugar Tuile

• For the Blackberry Sugar Tuile, combine the maltose and glucose in a medium saucepan, heating until temperature reaches 110°C.
• Add in the isomalt and bring it up to 170°C.
• Transfer hot caramel onto a silicone mat and cool down the mixture until it solidifies.
• Break up the solid caramel into smaller pieces, then transfer into a Themo mix bowl and blend on high until it resembles a fine powder.
• Add in the freeze-dried blackberry and blend again for a few seconds.
• Sift onto a 7x7 cm stencil, lined with a silicon mat and bake in the oven for 6 minutes.
• Allow to cool before removing from the mat.
• Using a heat gun shape each corner upwards until shaped like a crown.
• Store the completed tuilles in an airtight container.

Blackberry Sorbet with Long Pepper

• For the Blackberry Sorbet, combine all the ingredients together and blend until smooth with a stick mixer.
• Strain the mixture into the Paco jet canister and freeze solid before churning.

Purple Dip

• For the Purple Dip, combine white chocolate and cocoa butter together and melt in the microwave.
• Add in the colours and blend until purple colour achieved.
• Remove the cassis mousse spheres from the freezer.
• Skewer frozen cassis mousse spheres with a bamboo skewer and dip into the coloured chocolate.
• Once the shell has set on the outside, remove the skewers and seal the holes with more chocolate.
• Once the sphere is set, brush it with lustre and set aside in a container until needed.

Purple Crumble

• For the Purple Crumble, place the melted tempered chocolate in a bowl and whisk in the tapioca maltodextrin, a spoonful at a time until crumble is formed.
• Transfer the mix into the fridge for 20 minutes to cool down and set.
• Remove the crumble from the fridge and place into a food processor with the black current powder and blend until all combined
• Transfer to a container and set aside until needed.

Lemon Myrtle Oil

• For the Lemon Myrtle Oil, blend everything together in a thermomixer and set on speed 5 at 80°C for 8 minutes.
• Strain the oil through a muslin cloth into a squeeze bottle and set aside.

To Assemble

• To Assemble, Pipe a dollop of cassis mousse excess onto the middle of the plate and cover with purple crumble.
• Set the purple cassis mousse spheres on top of the crumble and ensure its stable.
• Sprinkle some more purple crumble on top of the spheres, ensure it is balanced.
• Then place two shards of cassis meringue on each side of the Rocher like wings to keep the sorbet steady.
• Place the crown of blackberry tuile on top of the sorbet and a drizzle of lemon myrtle oil in the centre of the tuile.
• Garnish with shiso powder, shiso and purple flowers.
• Serve immediately.