Piluka’s box

Several days beforehand, make the jasmine and sandalwood sorbet. Mix all the ingredients together except for the gelatine

Heat the mixture to 85°C, but do not boil

Blend again and then add the soaked gelatine

Cool in an ice bath and then chill for 12 hours

Blend the mixture again, and then freeze in a Pacojet container

Once solid, run through a Pacojet and then transfer to the freezer to set for 2 hours

Spread 75g of sorbet on the bottom of the jewellery box. Transfer to the freezer until you are ready to serve

The day before serving, make the moss rocks and the yuzu marshmallow pearls. For the moss rock, first blend all the ingredients together. Strain the mixture

Transfer to a whipping siphon with some charges, and then chill

Once chilled, fill small plastic cups with the mixture. Microwave the cups for 40 seconds at 800W

Leave the cups upside down to dry for 15 minutes

Then, remove the rocks from the mould and break into rock shaped pieces, without crushing 

Leave the moss rocks in a dehydrator overnight at 50°C

For the yuzu marshmallow pearls, first blend the yuzu juice, lemon liqueur and dried egg white in a blender.

Then, whip the egg white mixture in a stand mixture until the whites form stiff peaks

Add the sugar, water and liquid glucose to a pan. Bring to a simmer and cook until it reaches 130°C

Remove the sugar syrup from the heat, and add the gelatine

Dissolve the gelatine into the syrup, and then pour in a thin stream into the meringue, whisking as you go. Continue whisking the meringue until the temperature drops to 27°C

Pipe the mixture into a tray filled with potato starch, in which spherical holes have been marked out. Leave the marshmallow to set overnight

The next day, remove the marshmallows from the starch and use a strainer to remove any excess starch

Sprinkle the marshmallows with silver food colouring, and transfer to a container

For the seawater granita, heat up the water and then add the sugar and citric acid and stir until dissolved. Then, mix in the rest of the ingredients, stirring until the gelatin has melted. Pour into a mould and freeze until solid

Preheat the oven to 115°C for the lattices

Paint the rice paper lattices with the simple syrup on a Teflon-coated plastic sheet

Bake the rice paper lattices for 45 minutes in total, or until they caramelise. For the first 35 minutes leave the lattices uncovered, then for the last 10 minutes cover them with another Teflon-coated sheet. Set aside and cool on the tray

For the rose crème anglaise mousse, add everything to a Thermomix apart from the rose water and xantham gum. Blend at 85°C on speed 4 for 14 minutes

Once the mousse has thickened slightly, strain over an ice bath

While the mixture cools, add the rose water bit by bit, and then add the xantham gum. Transfer to a whipping syphon with 2 charges

Spread 15g of the mousse over the sorbet on the bottom of the box once it has frozen

To serve, top the mousse with some strawberries, peppermint and basil leaves and moss rocks. Cover this with the caramelised lattices. Top the lattices with the sea water gems and the yuzu marshmallow pearls

Decorate the box with the flowers, and spray with perfume. The perfume Dacosta uses is Adolfo Domínguez' Agua Fresca de Rosas Blancas. Close the box, wind it up and serve immediately. Open the box up in front of the guest so that the melody plays before they eat