Thyme infused cream

Hydrate the gelatin in ice cold water.

Place the chocolate in a large bowl.

Heat together the first part of the cream, the inverted sugar syrup, and the glucose.

Remove from heat and add the thyme and lemon rind.

Cover and leave to infuse for 12 minutes.

Strain the infusion, bring to 45º C and add the (previously hydrated) gelatin.

Stir until dissolved.

Add the second part of the cream, which should be cold.

Mix to achieve an even consistency.

Refrigerate for at least 12 hours.

Whip until soft peaks occur.

Reserve in a piping bag with nozzle.

Clean the celery stalks and put through the juicer.

Peel the apples and scoop balls out of them using a melon baller.

Place them in the celery juice so that they are well submerged, vacuum-seal and leave to rest chilled for 12 hours to absorb the flavour of the celery.

Heat the cream to 90º C and add the yerba mate, remove from heat and cover for 8 minutes to infuse before straining.

At the same time, pour the sugar into the boiling milk, whisk thoroughly to obtain an even consistency and boil for 1 minute.

Remove from the heat and add the cream cold.

Once mixed, leave to mature for 12 hours in the refrigerator.

Place in Pacojet containers and freeze for 24 hours before churning.