Pistachio and yoghurt cigar, apples, sorbet

Serves 4

• Ingredients

  Ingredients

  5g red vein sorrel
  Icing sugar
  10ml herbs oil

  Yoghurt mousse

  150g natural yoghurt
  9g gelatine sheets titanium
  50ml yuzu juice
  150ml coconut cream
  1 vanilla bean
  50g caster sugar

  Pistachio and poppy seed cigar

  80g brick pastry
  40g pistachio
  10g poppy seeds
  1 egg white

  Apple soup/sorbet

  1.2kg green apple
  500ml water
  625g caster sugar
  Juice of 2 lemons
  8g ascorbic acid

  Apple balls

  2 green apple
  Acidulated water

• Method

  Apple soup/sorbet

  1. Mix sugar and water in a pot, bring to boil. Allow sugar syrup to go fridge cold before use.

  2. Cut and core out apples, leave skin on for better colour.

  3. Blitz apples with sugar syrup and lemon juice into a smooth puree.

  4. Pass puree through a fine mesh strainer.

  5. Stir in 4g of ascorbic acid to every litre of liquid.

  6. Split liquid in 2 parts, put 2/3 into the ice cream churner and reserve the other for soup.

  
  Yoghurt mousse

  1. Bloom gelatine sheets in cold water.

  2. Scrape seeds from vanilla bean.

  3. Warm coconut cream, vanilla seeds and sugar in pan over medium-low heat. Squeeze excess water out from gelatine and add to mix. Stir until sugar and gelatine dissolved.

  4. Let mix cool down to around 40C, then fold in the yoghurt and yuzu juice.

  5. Pour mix into siphon gun with 2 chargers.

  
  Pistachio and poppy seed cigar

  1. Cut brick pastry into 10x30cm strips.

  2. Spray oil on steel pipe (2cm in diameter by 30cm long), wrap brick pastry around one end of the pipe, brush egg white at the end of the pastry to stick together.

  3. Deep fry (180C) cigar until golden, brush egg white on one side of cigar and sprinkle chopped pistachio and poppy seeds on.

  4. Return cigar into fryer for few seconds to set the topping.

  5. Let cool down then remove from pipe.

  Apple balls

  1. Peel apple and use melon baller (1.5cm in diameter) to scoop out apple balls, dip apple balls in acidulated water immediately to prevent discolour.

  To serve

  Scatter 15 apple balls in a bowl, pour in about 100ml of apple soup or just halfway up the height of the apple balls. Cover one end of the cigar and fill with yoghurt mousse, dust with icing sugar. Rest filled cigar off center on top of the apple balls. Place scoop of apple sorbet next to it. Garnish with red vein sorrel and drizzle of herbs oil.