SALTED BONITO WITH CHERRY SORBET, LYCHEE JELLY, ROSE PETALS AND CREAM OF ALMONDS WITH YOGHURT

INGREDIENTS (serves 4):
Cherry sorbet:
250 ml. syrup 30º B (250 ml. water + 200 gr. sugar)
300 ml. mineral water
300 gr. cherry pulp
20 ml. cherry liqueur (kirsch)
9 gr. sorbet stabiliser
Lychee jelly:
Salt and ground white pepper
5 sheets gelatine
500 gr. liquidised lychee pulp
Cream of almonds:
125 gr. Marcona almonds, peeled
400 ml. mineral water
5 gr. fried almonds
3 gr. roast hazelnuts
Salt and white pepper
1.5 tbsp natural yoghurt
1 tbsp cherry vinegar
1 tbsp rose vinegar
½ tbsp muscovado sugar
Isomalt and rose crisp:
40 gr. isomalt sugar
Drops of rose water
1 tbsp ground Jamaica pepper
Dried rose petals
Others:
Modena vinegar, reduced
Almond slivers
Fresh red rose petals, in julienne strips
Salted bonito
PREPARATION:
Cherry sorbet: Dissolve the ingredients in the cold syrup and chill for at least 18 hours. While still cold, beat in the robot until smooth, then transfer to the sorbet-maker.
Lychee jelly: Soak the gelatine. Season the liquidised lychees with salt and pepper. Heat a small amount of the mixture and dissolve the softened gelatine in it. Mix into the rest of the mixture and pour into a mould. Chill until it sets.
Cream of almonds with yoghurt: Blend the almonds and hazelnuts with the water. Strain through a chinois if necessary. Add the remaining ingredients and beat.
Isomalt crisp: Heat the isomalt sugar to 170ºC (338ºF), remove from the heat and add the rose water, pepper and rose leaves. Pour on a silpat, cover with another and press. Uncover, leave to cool a little, pinch with your fingers and stretch to the desired length.
TO SERVE:
First place half a teaspoonful of reduced Modena vinegar on the bottom of a soup dish and top with pieces of lychee jelly and the peeled and diced salted bonito. Add a ball of cherry sorbet, almond slivers and rose petals. Finish with the cream of almonds and the crisp.