For 10 servings
1 kg fennel
250 g fennel purée
150 g sour cream
200 g Debic Cream with sugar
4 g sheet gelatine
50 ml sugar water, 1:1
1 star anise
1 lemon, juice and zest
400 ml spinach purée
7 g agar
2 g sheet gelatine
0.5 g salt
Star anise parfait
300 ml Debic Parfait
5 star anises, bruised
100 ml absinthe
500 ml Campina full-fat yoghurt
2 Granny Smith apples
100 ml sunflower oil
1 bunch of dill
5 g dill
10 fennel flowers
2 Granny Smith apples
Vacuum pack the fennel and vacuum cook at 85°C for 1 hour.
Chop finely in the blender.
Press through a fine sieve and store in the refrigerator or freeze.
For the capsule, soak the gelatine, heat the spinach purée with the agar and leave to simmer briefly.
Add the pre-soaked gelatine and the salt and leave to cool on ice water.
Blend well, pass through a fine sieve and store in the refrigerator.
Spread the spinach mixture on a pre-coated piece of acetate film.
Roll up and place in a stainless steel cylinder.
Place a piece of acetate film on top with a drop of spinach purée to seal the cylinder.
Put in the freezer until the jelly is frozen.
For the star anise parfait, heat a small portion of the Debic Parfait and leave the bruised star anises to infuse in it for 30 minutes.
Pass through a fine sieve and leave to cool.
Whip the remaining Debic Parfait until light and airy and add the star anise and absinthe infusion.
Pour into a piping bag.
Pipe the parfait into the frozen spinach cylinders.
Freeze completely, remove from the mould and smooth any bumps.
For the fennel mousse, heat the sour cream and dissolve the pre-soaked gelatine in it.
Mix with the fennel purée.
Beat the Debic Cream with the sugar until light and airy and add all the ingredients together.
Pour the mousse into cylinders.
Leave to set in the refrigerator.
For the yoghurt snow, put the green apples through the slow juicer and mix the juice with the yoghurt.
Freeze in Pacojet beakers.
Slice the fennel on the mandolin.
Boil the sugar water with the lemon and star anise.
Add the fennel and cook gently.
Blanch the dill and cool on ice water.
Dry the dill thoroughly and chop finely in the blender with the oil.
Pass through a fine sieve and store in a siphon.
Spin the yoghurt snow in the Pacojet beaker for eight seconds.
Store in the freezer and repeat this several times.
Arrange the mousse and the parfait on the plates and finish with the apple brunoise, fennel flowers, dropshots, white flowers, yoghurt snow and dill oil.