• Set the blast freezer to -40°C.
• Pre-heat oven to 170°C.
• Fill and pre-heat a water bath to 85°C.

Jasmine Whipped Ganache

• Place gelatine in a small stainless-steel bowl. Cover with cold tap water and let bloom until pliable for 5 minutes.
• Combine cream (A) with jasmine tea in a small saucepan and bring to the boil. Remove from heat and infuse for 3 minutes.
• Drain water from gelatine and squeeze out excess water. Place white chocolate and gelatine together in a medium stainless-steel bowl.
• Place a large strainer over the bowl and strain infused cream into the white chocolate pressing down on tea leaves to extract as much liquid as possible. Whisk until well combined.
• Cool down over an ice bath to 28°C and then pour in cream (B). Mix well until combined and transfer to a 33cm x 23cm baking tray. Place in the blast freezer for 5 minutes to cool then transfer to the fridge for approximately 1 hour or until set.

Caramelised Apple Jelly Insert

• Place sugar and apple juice (A) into a small saucepan and cook over high heat, bringing the temperature to 160°C – 165°C or until liquid begins to caramelise and becomes amber in colour.
• Peel apples and dice into 2mm x 2mm. Weigh 100g of diced apple.
• Once the apple liquid is caramelised add in 100g diced apples and cook for 10-15 seconds then whisk in apple juice (B).
• Whilst whisking, sprinkle agar agar into the saucepan. Bring liquid to the boil then reduce saucepan to a simmer and simmer for 15 seconds to activate the agar agar.
• Spoon in evenly, apples and liquid into a 3cm hemisphere silicone mould, filling at least 4 holes of the mould. Level off with the back of a spoon then place mould in the blast freezer and freeze solid.

Blossom Apple Insert

• Combine apple juice (A) with elderflower cordial, sugar, citric acid and agar agar in a small saucepan. Whisk to combine ingredients and place saucepan over high heat, bringing the liquid to a boil. Reduce saucepan to a simmer and simmer for 15 seconds to activate agar agar whilst continually whisking. Remove from heat.
• Pour liquid into a 31cm x 17cm baking tray and set in the fridge.
• Peel apples and dice into 2mm x 2mm. Weigh 100g of diced apple.
• In a vacuum bag, combine the 100g of diced apples with apple juice (B), orange blossom water, bronze fennel and elderflower flowers.
• Use a commercial cryovac machine to remove the air and seal the bag. Set aside.
• Remove the tray of set apple jelly from the fridge and cut into smaller cubes. Place cubes into a mini chop and process until smooth, scraping the sides if required. Pass gel mixture through a fine sieve into a large bowl.
• Place the bowl in the chamber of the cryovac machine, close the lid and vacuum once, allowing the gel to bubble then settle, monitoring to ensure the gel does not overflow. Remove bowl from cryovac machine.
• Pour the compressed diced apples including the liquid from the vacuum bag into the gel and stir to combine.
• Spoon in evenly, apples and liquid into a 3cm hemisphere silicone mould, filling at least 4 holes of the mould. Level off with the back of a spoon then place mould in the blast freezer and freeze solid.

Green Apple Sorbet

• Cut apples with the skin on into medium sized pieces, weigh 250g and discard the cores.
• Place apples in a thermomix with lemon juice, water, sugar and green apple puree. Blend on speed 10 for 3 minutes.
• Pass mixture through a chinois into a medium stainless-steel bowl, pressing as much liquid out as possible. Discard any solids.
• Weigh 400 grams of the apple liquid into a large measuring jug. Discard remaining liquid.
• Pour 150g of the liquid into the canister of a stick blender. Reserve the remaining 250g. Add the NH pectin to the 150g of apple liquid and blend with a stick blender until well incorporated.
• Pour the apple-pectin liquid into a small saucepan and bring to the boil. Boil for 30-40 seconds whilst whisking continually then remove from the heat.
• Pour the remaining 250g of apple liquid into the saucepan and whisk to combine.
• Cool apple liquid over an ice bath then pour into a pacojet steel beaker and place in the blast freezer until frozen.

Jasmine Whipped Ganache (continued)

• Remove the Jasmine Whipped Ganache from the fridge and transfer to a bowl of a stand mixer.
• Use the whisk attachment and whip until medium to firm peaks. Transfer to a piping bag and set aside.

Jasmine Whipped Ganache and Caramelised Apple Jelly Cube

• Remove the 3cm hemisphere mould from the blast freezer containing the Caramelised Apple Jelly Inserts.
• Cut the end of the Jasmine Whipped Ganache piping bag, approximately 10mm from the pointed end.
• Pipe Whipped Ganache into 2 squares of a 3.5cm x 3.5cm square silicone mould, filling ⅔ of the way.
• Remove 2 of the Caramelised Apple Jelly Inserts from the mould and place the flat sides together to create a sphere then place in the centre of the Whipped Ganache. Repeat with another 2 Caramelised Apple Jelly Inserts to fill the other Whipped Ganache filled square.
• Pipe Whipped Ganache on top of both squares to fill the mould and cover the Caramelised Apple Jelly Insert. Smooth and flatten with an offset spatula.
• Place in a blast freezer for approximately 30 minutes or until solid.

Jasmine Whipped Ganache and Blossom Apple Cube

• Remove Blossom Apple Insert from the blast freezer.
• Pipe Whipped Ganache into 2 squares of a 3.5cm x 3.5cm square silicone mould, filling ⅔ of the way.
• Remove 2 of the Blossom Apple Inserts from the mould and place the flat sides together to create a sphere then place in the centre of the Whipped Ganache. Repeat with another 2 Blossom Apple Inserts to fill the other Whipped Ganache filled square.
• Pipe Whipped Ganache on top of both squares to fill the mould and cover the Caramelised Apple Blossom Insert. Smooth and flatten with an offset spatula.
• Place in a blast freezer for approximately 30 minutes or until solid.
• Place remaining Whipped Ganache in the fridge.

Poached Apples

• Peel apple. Using a 18mm melon baller, scoop out at least 5 balls and place in a vacuum bag with remaining ingredients.
• Use a cryovac machine to remove the air and seal the bag. Place in water bath for 25 minutes.
• Once apples are poached and look translucent, place them in an ice bath to chill for 5 minutes.
• Pour the contents of the bag into an airtight container and set aside in the fridge.

Chocolate Twig

• Place dark chocolate in a mini chop and process continuously until it begins to look like putty. Remove chocolate from the mini chop and tip onto the marble top.
• Pinch a small piece of dark chocolate off whilst still soft. Working quickly, roll out to 10cm - 12cm long and approximately 2mm thin twig shape, shaped organically, using a pastry scraper to assist. Repeat until you have at least 2 dark chocolate twigs.
• Allow to set, then using a small paint brush, brush lightly with gold lustre and store in an airtight container. Set aside in the fridge.

Muscovado Tuille

• Place butter, honey and sugar together in a small saucepan and warm over medium heat until butter is melted and sugar is dissolved. Remove from heat.
• Sift in flour, add egg whites and salt. Mix until well combined.
• Pass through a fine strainer into a medium stainless-steel bowl and chill mixture for 10 minutes in the blast freezer.
• Using the leaf stencil, spread the tuille mix onto a baking tray lined with a silicon mat. Repeat with the tuille mix until you have at least 5 leaves.
• Bake in the oven for 6 - 7 minutes or until golden.
• Once cooked, working with one tuille at a time, place a tuille on the imprinted side of one half of the leaf press and use a heat gun to warm up the tuille until it is malleable, then quickly press with the other half of the leaf press to create an imprint.
• Whilst still warm, remove tuille from mould and carefully shape each leaf organically. Repeat until you have at least 5 leaves.
• Brush lightly with bronze lustre on each side and place in an airtight container. Set aside at room temperature.

Charcoal Black Chocolate Coating

• Place white chocolate and cocoa butter in a large heatproof plastic bowl. Place in the microwave and melt in 30 second increments until it reaches 45°C – 50°C, stirring to distribute the melting chocolate.
• Add the charcoal powder and use a stick blender to blend until the cocoa butter is melted and the colour is even.
• Pass through a small fine strainer into the canister of a stick blender.
• Remove a Blossom Apple Frozen Cube from the blast freezer.
• Skewer the middle of the cube and submerge into the Chocolate Coating and lift, ensuring an even coverage. Allow to drain and scrape off excess coating from the bottom of the cube on the edge of the canister. (This will be the base for the following cube.) Place on a tray lined with a silicone mat.
• Remove a Caramelised Apple Frozen Cube from the blast freezer.
• Cut one of the corners on an angle, 10mm from the tip of the Frozen Cube so the corner sits flat and will stand, cut side down on the bench.
• Skewer the cut cube and submerge into the chocolate and lift, ensuring an even coverage. Allow to drain and scrape off excess chocolate on the edge of the canister. Place it on a tray lined with a silicone mat.
• Once coating has set, remove skewers from the cubes.
• Stack the two cubes, placing the Caramelised Apple coated cube cut side down on the Blossom Apple coated cube using Chocolate Coating to glue them together. Place in the blast freezer for 2 minutes to set.
• Once set, remove the coated cubes from the blast freezer and place on a pizza tray lined with baking paper. Move these to the chocolate spray station.
• Pour the Chocolate Spray into the canister of a spray gun, filling the jug ¾ full. Fit the lid and test the spray distribution. Gently spray evenly with the chocolate to create a velvety texture.
• Once coated, transfer the sprayed stacked cubes to the fridge.

Burnt Honey Gel

• Place honey in a small saucepan and cook over medium to high heat.
• Allow to caramelise just to smoking point or 175°C.
• Remove from heat then cautiously and slowly pour in water, whisk to combine.
• Whilst whisking, sprinkle the agar agar into the saucepan. Return to the heat and bring to a simmer, simmering for 15 seconds to activate the agar agar.
• Pour into a 33cm x 23cm baking tray. Place in the fridge to set.

White Chocolate Crumble

• Place white chocolate in a heatproof plastic bowl. Place in the microwave and melt in 30 second increments until chocolate is melted, stirring to distribute the melting chocolate.
• Whisk in maltodextrin until a soft crumble is formed.
• Transfer to an airtight container and store in the fridge.

Burnt Honey Gel (continued)

• Remove Burnt Honey Jelly from the fridge and cut into smaller cubes. Transfer to the canister of a stick blender and blend to a smooth gel.
• Transfer gel to a large stainless-steel bowl.
• Place the bowl in the chamber of the cryovac machine, close the lid and vacuum once, allowing the gel to bubble then settle, monitoring to ensure the gel does not overflow. Remove bowl from cryovac machine.
• Pass through a fine strainer and transfer to a piping bag. Set aside in the fridge.

Garnish

• Pick herbs and flowers. Place in an airtight container and set aside in the fridge.

To Finish Plating

• Place steal beaker with the Green Apple Sorbet into the plastic handled beaker and insert into the pacojet with the handle on the right-hand side. Turn the plastic handled beaker clockwise to secure. Press the green start button.
• Once sorbet is churned, place steal beaker in the freezer.
• Pipe a small amount of Jasmine Whipped Ganache slightly off centre of the middle of the plate.
• Place the Stacked Cubes in the middle of the plate, into the ganache to hold the cubes with excess ganache to the side.
• Sprinkle a small teaspoon of the White Chocolate Crumble on the edge of the top cube and extra on the side of the plate next to the bottom cube, on the opposite side to the Whipped Ganache.
• Pipe 8 small dollops of Burnt Honey Gel around and on the cubes.
• Place 5 Poached Apple, drained of their liquid across from each other next to the bottom cube.
• Stick 2 Chocolate Twigs into the excess ganache next to the cube.
• Pipe 3 small dots of extra Bunt Honey Gel on each twig and attach small flowers of alyssum to honey.
• Garnish with bronze fennel, micro mint and sheep sorrel.
• Use extra Jasmine Whipped Ganache to stick the 5 Muscovado Tuille leaves arranged organically around the stacked cubes.
• To serve, place a small Rocher of Green Apple Sorbet on top of the White Chocolate Crumble off the centre of the plate.