First, make a sugar syrup for the meringue. Boil the sugar and water together until the sugar has dissolved fully, then add the herbs and continue to boil until it reaches 120˚C

In an electric mixer, whisk the whites until they begin to foam, then gradually add the syrup in a slow, steady stream. Continue to whisk until the meringue begins to cool and becomes thick, firm and glossy. Line a tray with a silicone baking mat and spread the meringue evenly out to a thickness of 1cm. Dehydrate at 55°C for 8 hours

For the yoghurt sorbet, begin by making a sugar syrup. Combining the sugar and water in a small saucepan, bring to the boil and stir until the sugar is dissolved. Remove from the heat and allow to cool until warm

Dissolve the softened gelatine in the warm syrup, then mix in the yoghurt. Allow to cool, then churn in an ice cream maker

For the pine snow, combine the sparkling water and sugar in a pan and bring to the boil to make a syrup

Allow the syrup to cool, then add the sorrel and pine. Transfer to a blender and blitz until smooth

Strain the liquid through a sieve into a tray. Store in the freezer and scrape the pine ice at regular intervals with a fork to make a granita

To serve, scoop a large quenelle of the yoghurt sorbet into the centre of each plate, followed by a few shards of the meringue and finally the herb snow