• Preheat oven to 160C. Turn on ice cream machine to chill. Turn on dehydrator to level 3.
• For the Dried Fennel, pick 5 fronds from the stems and place in the dehydrator, ensuring fronds are not touching each other. Set on high heat and dehydrate until required.
• To make the Caramel Centre, first place the sugar in a medium saucepan with 120g of water and place over high heat until sugar dissolves to form a caramel and turns amber. Remove the caramel from the heat and deglaze the pan with another 120g of water. Add a pinch of salt and vanilla bean and seeds and whisk to combine.
• In a separate medium saucepan, place agar and 320g water. Bring to the boil over high heat, whisking until agar is dissolved.
• Add the caramel mixture to the agar mixture and whisk to combine. Pass through a fine sieve, then pour straight on to a flat tray lined with baking paper. Place into the freezer until set, about 5 minutes.
• To finish the Caramel Centre, remove the set caramel from the fridge, cut into rough chunks and place in a stick blender canister.
• Place the cream in a small saucepan and heat until warm. Add the warm cream to the caramel and blitz with a stick blender until smooth. Place the caramel gel in a squeeze bottle and set aside on bench until needed.
• For the Pistachio Mousse, bloom gelatin leaves in a bowl of cold water. Place the white chocolate, sugar and pistachio paste in a bain marie over medium heat and stir gently until chocolate has melted and ingredients are well combined.
• Meanwhile, whip the cream to soft peaks.
• Remove gelatin leaves from bowl and squeeze out excess water. Add to melted chocolate and pistachio mixture and stir until gelatin has completely dissolved. Remove pistachio mixture from bain marie. Fold about 2 tablespoons of the cream into the pistachio mixture, then quickly, but gently, fold the pistachio mixture into the remaining cream.
• Spoon the mousse into the 6cm half sphere moulds, level off and place into blast chiller until set, but not frozen hard.
• Once set, remove mousse from blast chiller. Use a melon baller, heated in hot water, to neatly and smoothly scoop out half of the centre of each half sphere. Return the half spheres to the blast chiller to firm up before adding Caramel Centres.
• Once mousse is firm, squeeze Caramel Centre mixture into scooped out mousse spheres. Level off with a palette knife and return mould to blast chiller until Caramel Centre is frozen.
• For the Matcha Coating, place all ingredients in a bain marie, stir gently until the white chocolate and cocoa butter have melted. Use a stick blender to blend thoroughly then set aside on bench until needed.
• To make the Green Apple Sorbet, line a pizza tray with baking paper and set aside in freezer to chill. Place all ingredients and 225g of water into the Thermomix. Blend on speed 10 for 30 seconds. Pass through a fine sieve into a bowl, then pour mixture into an ice cream machine and churn until set.
• Once the sorbet is set, use a dessert spoon to rocher onto chilled, paper lined, pizza tray. Set aside in freezer until needed.
• To make the Apple Blossom Pearl, first bloom gelatin leaves in a bowl of cold water. Place 50g of the apple juice in a small saucepan with the sugar and orange blossom water. Bring to the boil, then remove from heat.
• Remove gelatin leaves from bowl and squeeze out excess water. Add to the apple juice mixture and stir until gelatin leaves have completely dissolved. Stir in the remaining juice until combined. Pour into a baking tray and place into the blast chiller until set, about 5 minutes. Remove from blast chiller and unmould the gel onto a chopping board. Chop the gel to a fine dice.
• Place a 30cm piece of cling wrap flat onto the bench. Measure out 4 grams of the diced jelly and place in a mound into the middle of the cling wrap. Gently place a flower onto the mound of jelly and bring the 4 corners of cling wrap together and twist to seal and form a sphere shaped parcel. Sit each parcel gently in a container and place into freezer until firm, about 10 minutes.
• Remove from freezer and carefully remove cling wrap. Place the set pearls into a paper lined, airtight container and set aside in the fridge.
• For the Matcha Moss, first place the butter in a small saucepan on high heat until melted. Reduce heat and simmer the butter until golden brown and nutty. Pour into a small glass bowl straight away, to stop the browning process.
• Meanwhile, place all dry ingredients into a medium sized mixing bowl and stir to combine. Add the egg and 40g of the burnt butter and stir to form a sablé dough. Roll the dough out between to pieces of baking paper. Remove the top layer of paper, place the dough on a baking tray and bake in oven until crisp, about 18 minutes.
• Once baked, remove the sablé from the oven and place in the blast chiller to cool before blending in a thermomix to a coarse crumb. Place into an airtight container and set aside until needed.
• To make the Dulce Crémeux, first place the white chocolate in a plastic bowl and heat in the microwave for 1 minute on high heat. Stir and continue to heat in 30-second intervals until chocolate is golden and caramelized, stirring after each interval.
• Meanwhile, bloom gelatin leaves in a bowl of cold water until soft. Place milk in a small saucepan and bring to the boil then remove from heat.
• In a medium mixing bowl, whisk together sugar, egg yolks and corn flour until light and creamy. Pour the warm milk over the egg mixture and whisk to combine. Transfer the mixture back to the saucepan and place on stovetop on medium heat. Whisk continually until mixture thickens to coat the back of a spoon.
• Once mixture has thickened, remove from heat. Add in the butter and whisk until butter melts and is fully incorporated. Remove gelatin from bowl and squeeze to remove excess water. Add gelatin to the warm crème pâtissière, and whisk until completely dissolved.
• Whisk in the caramelised chocolate to the crème pâtissière until combined. Strain through a fine sieve into a stick blender canister and set aside in fridge until cool.
• Once cool, blitz with a stick blender to smooth and transfer into a piping bag. Set aside on bench.
• To assemble the matcha balls, remove half sphere moulds from blast chiller and demould.
• Heat a pizza tray with a blow torch to warm the tray. Working quickly, place two half spheres face down on the warm tray to just soften the edges of the sphere. Quickly join the two half spheres to form a ball. Use your finger to close and smooth the seam. Place the balls on a paper lined tray and place in the blast chiller for 1 minute to firm.
• Meanwhile, bring temperature of the Matcha Coating up to 37C over a bain marie then transfer to a glass jug.
• Once matcha balls are firm, gently push a metal skewer 2cm deep into the ball. Working quickly, dip ball into jug of Matcha Coating and coat completely. Allow excess to drip off and coating to set. Once set, use fingertips to gently push ball off skewer and seal over hole with a hot palette knife. Place balls into a paper-lined, airtight container and set aside on bench.
• To make the Pistachio Microwave Sponge, place all ingredients in a medium mixing bowl. Whisk thoroughly to combine. Transfer the mixture to a 500ml ISI gun and charge twice.
• Use the tip of a small knife to puncture the bottom of a coffee cup, making several small incisions. Discharge the gun into the cup to ½ full. Place the coffee cup in the microwave on high heat for 45 seconds or until mixture is puffed up and cooked through.
• Remove coffee cup from microwave and sit upside down on a wire rack to cool. Once cooled, use scissors to cut up the side of the cup and peel away to release the sponge. Set aside in an airtight container.
• For the Nitro Lime Yoghurt Foam, bloom gelatin in a bowl of cold water until soft. Meanwhile, place all ingredients in a bowl and blitz with a stick blender until combined.
• Remove gelatin from bowl and squeeze out to remove excess moisture. Place softened gelatin leaves in a small bowl and melt in microwave for 30 seconds. Add gelatin to yoghurt mixture and use a stick blender to combine thoroughly. Strain the mixture into a bowl and cool over an ice bath then pour onto a tray lined with cling film and place in freezer to set.
• Once yoghurt mixture is set, scoop into a 1L ISI gun to 2/3 full and charge three times. Set aside in fridge until required.
• To prepare the garnish, pick micro mint leaves and place into a small glass bowl. Cover with damp paper towel and set aside in fridge. Spoon some matcha powder into a square of muslin and pull corners together to form a shaker, then tie off with some twine, place in small glass bowl and set aside.

To finish the recipe and assemble:

• Spoon Matcha Moss Crumb on base of the plate and make a well in the centre
• Pipe 4-5 dots of Dulce Crémeux inside the well and around the moss crumb
• Sit the matcha ball in the well of the crumb
• Cut Pistachio Microwave Sponge to approximately 3cm high and place on one side of the crumb
• Add 2 Apple Blossom Pearls to the plate
• Rest Dried Fennel fronds against matcha ball
• Cut several thin slices of green apple using a mandolin. Use a 5cm ring cutter to cut an elipse shape from the edge of each slice, leaving skin on one edge, to form biconvex or eye shaped pieces. Place 3 pieces of the apple garnish on the plate.
• Using matcha powder shaker, dust the top of the matcha ball and then dust to one side of the ball.
• Put safety gloves and goggles on. Shake ISI gun of Nitro Lime Yoghurt Foam and dispense onto a large metal spoon. Use a second metal spoon to carefully push foam off spoon into liquid nitrogen. When crisp, use a slotted spoon to break the Nitro apart in the liquid nitrogen, to form flakes. Remove flakes from liquid nitrogen and transfer to a small bowl.
• Add a rocher of Green Apple Sorbet to one side of the matcha ball.
• Place a spoonful of Nitro Lime Yoghurt Foam flakes on top of sorbet rocher.
• Garnish with micro mint around the matcha ball.