Mastic labneh mousse, pistachio kataifi and rhubarb sorbet

It is rich, buttery, floral, sweet, herbaceous and sour. For the compressed rhubarb, combine the rhubarb and caster sugar in an airtight container. Leave to macerate in the fridge for 2 days (you can leave this up to 3 days) Transfer the macerated rhubarb into a vacuum packing bag, then vacuum seal.

Cook in a water bath at 60°C for around 30 minutes, or until just tender, then quickly place the bag in a bowl of iced-water to cool it down – this will retain some bite to the rhubarb. If you don’t have a vacuum packing machine, you can cook in a very low oven for around 30 minutes.

Chill in the fridge until needed For the rhubarb sorbet, bring the water, sugar and liquid glucose to the boil. Add the dried hibiscus flowers, remove from the heat and leave to infuse as it cools (around 10 minutes).

Strain through a sieve, discarding the hibiscus, then chill until needed To cook the rhubarb for the sorbet, place the rhubarb in a pan with a lid with a splash of water. Allow it to cook and steam on a low heat for around 15 minutes, then remove from the heat to cool slightly Transfer the rhubarb to a blender, along with the chilled syrup, xanthan gum and lemon juice.

Churn in an ice cream machine and freeze For the labneh mousse, place the double cream, icing sugar and mastic powder in a large bowl and whip to soft peaks. Lightly fold through the labneh using a spatula – avoid overworking it as it can split. Transfer to a container and chill in the fridge until needed For the pistachio kataifi, preheat the oven to 175°C.

Toss the kataifi with the melted butter and bake for 12-15 minutes, until evenly golden, turning occasionally, then remove. Allow to cool To make the pistachio brittle, first make a dry caramel with the sugar. Place the sugar in a small heavy-based pan and melt on a medium-low heat, then cook to a deep amber colour Remove from the heat and quickly and carefully fold in the pistachios to coat evenly.

Pour onto a nonstick mat or a baking sheet lined with baking paper and allow to cool completely Break the nuts up into pieces or blitz in a food processor to a coarse crumb. Set aside at room temperature Once the kataifi is cool, mix it with the pistachio butter, icing sugar and a pinch of salt.

Set aside at room temperature until needed For the rose tuile, preheat the oven to 100°C. Place the isomalt and rose petals into a food processor and blitz until finely chopped and combined. Using a sieve, sift the mixture over a non-stick baking mat in a thin, even layer.

Place in the oven, immediately turn up the heat to 200°C, and cook for 3 minutes (do not use any fan-assisted function on the oven, otherwise it will get blown around the oven). Leave to cool, then break into shards To serve, bring the sorbet out of the freezer and the mousse out of the fridge to temper slightly Spoon the kataifi into the base of the bowl.

Top with a quenelle of labneh mousse and a smaller quenelle of sorbet Sprinkle over the pistachio brittle, dried rose petals, dianthus flowers and extra pistachios, if needed.