Blackcurrant mousse tartine, berry soup infused with basil and wheatgrass foam

Ingredients

For the sorbet
250g/8¾oz blackcurrants, blended to a purée
fresh lemon juice, to taste
For the tartine base
125g/4½oz gluten-free flour
50g/2oz Xylitol sugar-free icing sugar (available in most supermarkets)
50g/2oz vegetable oil
1 medium free-range egg
To serve
Xylitol sugar-free sweetener, to dust (available in most supermarkets)
For the fruit soup
30g/1oz Xylitol sugar-free sweetener (available in most supermarkets)
30g/1oz blueberries
30g/1oz raspberries
30g/1oz strawberries
80ml/2¾fl oz white wine (boiled to reduce to 30ml/1fl oz)
2 oranges, peeled, segmented
1 sprig fresh mint, leaves only, torn (plus 1 extra sprig)
1 sprig fresh basil, leaves only, torn (plus 1 extra sprig)
For the blackcurrant mousse
3 large free-range egg yolks
2 tsp Xylitol sugar-free sweetener (available in most supermarkets)
40g/1½oz blackcurrant essence
2 tsp lemon juice
13g/½oz blackcurrant purée, made as above, (plus 1 tbsp extra)
1 tsp Mycryo (powdered cocoa butter, available online)
For the wheatgrass foam
22g/¾oz milk substitute
55g/2oz apple juice
lecithin (an emulsifier, available from health food shops)
salt
1 tbsp caster sugar
8g/¼oz wheatgrass

Method

1. For the sorbet, combine the sorbet ingredients in a freezer-safe bowl and freeze for 24 hours. Stir the sorbet occasionally to prevent ice crystals from forming.
2. For the tartine base, place the flour, icing sugar and the oil into a small mixing bowl and mix until it resembles breadcrumbs.
3. Add the egg and mix until it just comes together as a dough. Leave to rest for at least two hours.
4. When ready to use, roll out the dough between two sheets of greaseproof paper until very thin. Using a small chefs' ring, cut out four circles. Place into the fridge to chill for at least one hour. (The rest of the dough can be kept in the fridge for up to two days and used in other recipes.)
5. Preheat the oven to 180C/350F/Gas 4.
6. Place the four tart base circles onto a baking tray and place into the oven to bake for 10-12 minutes, or until golden-brown and cooked through.
7. For the fruit soup, place all of the ingredients except the mint and basil into a heatproof bowl. Cover with cling film and place over a pan of boiling water for 30 minutes. Do not let the water touch the bottom of the bowl. Remove from the heat and leave to cool until the mix reaches room temperature, then add the torn mint and basil.
8. For the blackcurrant mousse, place all of the mousse ingredients, except the extra tablespoon of blackcurrant purée and the Mycryo, into a clean heatproof bowl. Place over a pan of simmering water and whisk for 10-15 minutes, or until the mousse foam forms soft peaks when the whisk is removed. Do not let the water touch the bottom of the bowl.
9. Place the Mycryo and one tablespoon of blackcurrant purée into a small pan and boil. Add to the mousse mixture and fold together.
10. Place four chefs' rings the same size as used to cut out the tartine base circles onto a baking sheet lined with baking parchment and pour the mousse into the rings. Transfer to the fridge to set.
11. For the wheatgrass foam, place the milk substitute and apple juice into a clean pan over a low heat. Add the lecithin, salt and sugar and stir to dissolve.
12. Transfer the mixture to a food processor and blend. Add the wheatgrass and blend again until smooth. Use a stick blender to blend the mixture to a foam.
13. To serve, pour equal amounts of the fruit soup into four small kilner jars. Place a mousse ring onto each of the cooked tartine bases and, using a mini-blowtorch to heat the outside of the chefs' rings, remove the rings.
14. Place the sorbet into a food processor and blend until smooth and pliable. Place the sorbet into a piping bag. Pipe a swirl of sorbet onto each plate then dust with Xylitol. Spoon the wheatgrass foam around the plate and serve.