Begin by preparing the sheep’s yoghurt for the mousse and sorbet. Hang 200g of the yoghurt in a muslin cloth over a chinois for 12 hours in the fridge. After straining, weigh out the 100g required for making your mousse

Soak the gelatine in plenty of cold water until soft, for around 5-10 minutes. Remove from the water and squeeze out any excess liquid. Warm 15g of the whipping cream and add the gelatine, whisking to completely dissolve the gelatine. Whisk the warm cream into the 100g of sheep’s yoghurt and set aside

Whip the rest of the cream to soft peak stage. In a separate bowl, whisk the egg whites to soft peaks, then gently fold into the whipped cream. Carefully stir in the yoghurt and gelatine mixture and refrigerate to set. Once set, transfer to a piping bag and store in the fridge

To prepare the sorbet syrup, combine the water, glucose, ProSorbet, vanilla pod and sugar in a pan and bring to the boil. Leave the syrup to cool, then leave to refrigerate and infuse overnight

Pour the yoghurt into a large bowl and slowly add the sorbet syrup in a slow stream, whisking continuously as if you were making a mayonnaise. Transfer the mixture to a PacoJet container and freeze for at least 6 hours to set. Alternatively, churn in an ice cream maker

For the pandan and coconut anglaise, add the coconut purée and coconut milk to a pan and bring to the boil. Place the egg yolks in a bowl and whisk in a splash of the hot coconut mixture to temper the eggs. Add the rest of the coconut mixture and whisk until fully combined

Return to the coconut mixture to the pan and cook on a gentle heat to 85°C - the anglaise should be thick enough to stand up in a little bubble on a cold plate. If the anglaise is not sufficiently thick at this stage, whisk in a little Ultratex

Remove the thickened anglaise from the heat, add the pandan essence and refrigerate immediately until required

For the apple jelly, first make the green apple juice. Place a container under the mouth of a juicer, and add the citric acid to this container. Quarter the whole apples and pass through the juicer, directly into the container. Stir the liquid occasionally - once all the apples have been juiced, pass through a fine chinois to strain

Spray a tray or suitably sized container with cooking spray and line with cling film. Soak the gelatine in cold water according to packet instructions, taking care to squeeze out any excess water from the gelatine

In a pan, combine the green apple juice with the agar agar and sugar and bring to the boil. Remove from the heat and add the gelatine, whisking until the gelatine has melted and completely dissolved. Pour the apple jelly mixture through a muslin-lined chinois, and strain into a clean bowl

Place 1 drop of the pistachio green colouring onto a spoon and, using the tip of another spoon as an applicator, carefully add the colouring to the jelly mixture until you achieve a vibrant green colour - don’t be tempted to add the colour directly from the bottle

Pour the jelly mixture carefully into the prepared tray and chill until completely set. Once set, cut into small 1cm x 1cm cubes and set aside until needed

For the pandan curd, place the chopped pandan leaves into a pan and cover with the milk. Bring to the boil, then remove from the heat and allow to infuse for 20 minutes. Sieve out the pandan leaves, return the milk to the pan and bring to the boil again

In a bowl, whisk together the egg yolks, cornflour and sugar. As with the anglaise, add a little of the hot milk over the egg yolks and stir well. Add the rest of the milk and whisk to combine. Return the mixture to the pan and cook until boiling, taking care to cook off the cornflour to eliminate any starchy flavour

Soak the gelatine in cold water until soft then drain, squeezing out any excess water. Add the gelatine to the mixture, and leave to cool to 60°C

Place the mix into a Thermomix or food processor and gradually blitz in the butter, lime juice and pandan essence. Pass through a fine chinois and chill in a small squeeze bottle

To make the caramelised rice, place the water and caster sugar in a large pan. Allow to come to a boil and caramelise, until the mix reaches 132-143˚C. When the sugar is a golden caramel, add the puffed rice and stir vigorously, coating the rice evenly in the caramelised sugar

Add the coconut and lime zest to the pan and stir well. Pour onto a silicone baking mat and allow to set at room temperature

For the spun sugar balls, combine the caster sugar, water and glucose in a pan and allow to melt until the sugar mixture reaches between 140-150˚C

Using two forks - or a whisk with the ends cut off - pick up the sugar and flick it quickly over the handle of a wooden spoon. Gather up the sugar strands and form into a ball. To store, keep the sugar in an airtight container with silica gel until needed

If using a Pacojet to make the sorbet, process the frozen mix before serving

To plate, apply a smear of the pandan curd into the centre of the plate and use a pastry comb to create thin stripes as shown. Apply a few extra small blobs around the plate

Pipe 3 large blobs of the mousse onto the plate, followed by small blobs of the coconut anglaise. Lastly add the jelly cubes, freshly diced apple, puffed rice, viola petals, honey cress, a spun sugar ball and a rocher of the sorbet. Serve immediately