'Fake mozzarella' – mascarpone mousse with yoghurt ice cream, milk skin and cherry sauce

To make the ice cream, heat the milk, cream, glucose and syrup in a saucepan until it reaches 60°C. Add the stabiliser, whisk well and bring to 85°C. Transfer to a container and place in the freezer until the mixture reaches 4°C

Mix the ice cream base with the yoghurt and freeze at -18°C

Now make the mascarpone mousse. Warm the milk, cream and sugar, then stir in the salt and mascarpone little by little to avoid lumps. Transfer the mixture into a siphon, charge with one gas canister and chill in the fridge

To make the cherry sauce, warm the glucose in a small saucepan, add the cherry syrup and reserve

To make the milk skin, bring the milk to the boil in a saucepan of about 30cm diameter. Reduce the heat to 70°C – the fats in the milk should form a sticky film over the milk, creating a skin. Carefully remove the skin, place it on a layer of cling film and divide into four pieces

To make the caramelised basil, blanch the basil in boiling water then squeeze out all of the water. Place in a blender with the syrup and xanthan gum and blitz to a coarse consistency

To plate, pipe a layer of mascarpone mousse onto each piece of milk skin, cover with another layer of yoghurt ice cream, and finish with another layer of mascarpone mousse. Carefully enclose the fillings in the skin. Brush the cherry sauce on the plate and pipe some lines around them. Finish the dish with raspberries, micro basil and dollops of caramelised basil