Sugar clementine: Bring the pastry fondant, isomalt and glucose to 160°C. Add equal quantities of water and citric acid.
Blackthorn sorbet: Add all the ingredients together in a bowl and whisk well. Divide the liquid in half. In a thermo jug, blitz at 90°C for 10 minutes and then turn up the temperature to 100°C for 10-15 seconds.
White chocolate mousse: Whip the double cream to soft peak (slightly ribbon) – whisk by hand. Fold the ganache into the cream. Divide into piping bags.
White chocolate leaf: Bring 750g of chocolate to 45°C - add 250g remaining chocolate to take it down to 25°C – then take it back up to 29°C.