Sheep's Milk Dessert Recipe - Great British Chefs

Ingredients

• 200g of sheep’s yoghurt
• 0.35g of gold leaf gelatine
• 65g of whipping cream
• 15g of egg white
• 50g of sheep’s yoghurt
• 55g of water
• 8.5g of glucose
• 1g of Pro Sorbet 100
• 40g of caster sugar
• 1/2 vanilla pod, split and scraped
• 50g of coconut purée
• 50g of coconut milk
• 15g of egg yolk
• 0.25g of pandan essence, preferably 'Butterfly'
• Ultratex, if required
• 2 Granny Smith apples
• 2 Bramley apples
• 2g of citric acid
• 3g of caster sugar
• 0.6g of gold leaf gelatine
• 0.3g of agar agar
• green food colouring, 'Pistachio'
• vegetable cooking spray
• 1.5g of pandan leaves, crushed and roughly chopped
• 50g of whole milk
• 7g of egg yolk
• 3g of cornflour
• 8g of caster sugar
• 1g of gold leaf gelatine
• 30g of unsalted butter
• 1.5g of lime juice
• 0.25g of pandan essence, preferably ‘Butterfly'
• 15g of puffed rice
• 20g of caster sugar
• 5g of water
• lime zest, to taste
• 5g of desiccated coconut, lightly toasted
• 200g of caster sugar
• 50ml of water
• 10g of glucose
• viola flowers, petals picked
• honey cress
• 1 Granny Smith apple, peeled and finely diced