For the yoghurt sorbet, place 50g of sugar and 120ml boiling water into a small pan and bring back to the boil, stirring to dissolve the sugar. Once dissolved, boil for a few seconds, then remove from the heat and leave to cool. When the sugar syrup is cold, pour it into a bowl with the yoghurt and lemon juice. Taste and add a little more lemon juice if necessary. Churn in an ice cream machine according to the manufacturer’s instructions for about 15 minutes, or until softly set, then transfer to a container and freeze.
Whip the cream & egg whites in separate bowls bloom the 4g gelatine and dissolve in the warmed cordial with 16g of sugar. Mix the cordial & gelatine into the strained yoghurt then fold in the cream & egg whites, Pipe the mousse into acetate tubes and freeze.
Blend the rosehips to make a concentrate then heat 50g sugar & 45ml water to 121C whisk the egg white powder with 10ml water & slowly add the caramel to make Italian meringue bloom the 3g of gelatine and add to the meringue before it gets cold. Add the rosehip mix and 1g salt and pipe into small dots dry out in a dehydrator or oven at 55C for 12 hours.
Bring 22g sugar and 75ml water to the boil and add the violet essence & keep in a squeeze bottle.
Bring 19g sugar and 125ml water to the boil then cool blanch the thyme then refresh in cold water. Blend the syrup with the time for 1 minute at full speed then strain. Whisk the agar agar into the liquid and bring to the boil. When cold blend with a stick blender and add the instant food thickener.
Put the plates in the freezer to get cold then remove the mousse from the tubes and temper/cool on the plate to about 5C then plate up.