The Ice Hole

Mix all the ingredients in a large measuring jug. Cover with cheesecloth or paper towel and leave to ferment for 24 hours at 48°C. Cool and pass through a fine sieve.

Heat a small portion of the creamy yoghurt and dissolve the sugar and bloomed gelatine in it. Mix in the remaining mixture and pour into the ring moulds. Leave to set in the freezer and remove from the rings. Melt the cocoa butter together with the white chocolate and spray into the rings using an electric spray gun.

Peel the ginger and cut into thin slices using the mandoline. Dip into the sugar water and press into a mixture of sugar with ascorbic acid. Leave to dry at 40°C. Store in a well-sealed container with silica beads.

Boil the water together with the sugar, then allow to cool. Blanch the Thai basil leaves for a few seconds and cool down on ice-cold water. Chop finely with a bit of the sugar water and pass through a fine sieve. Add the rest of the sugar water and freeze. Stir regularly with a fork and store, covered, in the freezer.

Cook all ingredients together and then leave to cool. Slice the apple thinly using the mandoline and place it all in a vacuum bag. Vacuum the apple to marinate it.

Place the yoghurt in a cheesecloth and suspend in a fine sieve to collect the whey. Season the hung curd with the apple marinade.

Heat the whey that has dripped out of the yoghurt and add the sugar and agar. Boil and divide among the droplet moulds.

Mix the buttermilk with the basil oil.