Cook the isomalt in a pan with 25 g of water. When the mixture reaches 185 °C, stop cooking and pour into the hemispherical silicone moulds. Let cool, then put in the oven at
80 °C to soften the sugar and work it in. Make sugar bubbles with a sugar pump. Pour the calcium chloride into the bottom of the moulds and reserve a sugar bubble in the bottom of each.
Bring 40 cl of mineral water to a boil with 400 g of sugar. Allow the syrup to cool before adding the Perrier®, the lightly beaten egg whites and the juice of the lemons. Pour into Pacojet bowls and divide the mint bouquet among the bowls, removing the larger branches. Freeze, peel in advance so that the sorbet is not too soft and reserve in the freezer.
Make a sorrel ice cream by bringing to a boil, water 225 g of sugar and the invert sugar. While whisking, add the stabilizer mixed with a little sugar. Bring to a boil again, then let cool and whisk in the cottage cheese. Pour into Pacojet bowls and freeze. Remove from the mould, cut the cottage cheese ice cream into large pieces and place in Pacojet bowls, alternating with sorrel leaves. Freeze again and pacose two or three times, refreezing each time.
Heat some of the cream with the sugar to melt the gelatin leaves. Pour in the rest of the cream and let it set in the refrigerator.
Mix the egg white with the powdered sugar, then put in a pocket with a n° 2 nozzle.
Mix 1 bunch of sorrel with the milk and strain, keep in pipette.
Make an organic shape with the royal icing, then fill it with sorrel milk. Place a spoonful of panna cotta in the center of the organic shape. Then fill the sugar bubbles with a spoonful of panna cotta, followed by a scoop of mint sorbet and finally a scoop of sorrel ice cream. Turn the bubbles over the panna cotta and cover with a drizzle of olive oil. Sprinkle with fresh wild herbs.