Tuiles

1. Mix the orange juice, sugar, flour and melted butter until smooth.
2. Roll out thin discs of pastry on a baking tray lined with baking parchment.
3. Bake at 175°C for 6 to 8 minutes until golden brown.
4. While they are still hot, roll them around a cookie cutter to form a tube.

Gin mousse

1. Heat the first part of the cream (80 g) with the cornflour until thickened. Add the hydrated gelatine.
2. Pour this mixture over the second part of the cold cream (200 g), the yoghurt and the infused gin. Mix well.
3. Prepare a syrup with the sugar and water and bake at 120°C.
4. Beat the eggs and yolks until frothy, then add the hot syrup in a thin stream while whisking to obtain a firm mousse.
5. Gently fold the two preparations together.
6. Pour into a syphon, add two cartridges of gas and set aside to chill.

Caramelised apples

1. Peel and cut the apples into small, even cubes.
2. Make a light caramel with the sugar. Add the diced ginger for flavour.
3. Stir in the apple cubes and cook for a few minutes until tender but still firm.

Garnish

1. Place the caramelised apples at the base of the rolled tuile.
2. Add a scoop of ginger ice cream.
3. Cover with the gin mousse using the siphon.
4. Decorate as desired (candied ginger shavings, mint leaves, orange zest, etc.).

Ginger ice cream (optionnal)

1. Mix the egg yolks with the sugar until white.
2. Heat the milk with the grated ginger, honey and milk powder until it boils.
3. Soak the gelatine in cold water.
4. Pour the hot milk over the yolk-sugar mixture while stirring, then return to the heat and cook until 84°C, stirring constantly (custard).
5. Remove from the heat and stir in the drained gelatine.
6. Cool quickly, whirl in an ice-cream maker and set aside in the freezer.