Yoghurt sorbet cornetto with pineapple sage

To make the sorbet, place all the ingredients apart from the yoghurt and lime juice in a pan and gently heat until the sugar has dissolved. Take off the heat and leave to cool

Once cooled to below body temperature, use a hand blender to blitz the yoghurt into the mixture and season with the lime juice. Churn in an ice cream machine according to the manufacturer's instructions, then reserve in the freezer

To make the cones, blitz all the ingredients together apart from the vegetable oil to create a batter, then pass through a fine sieve

Preheat an oven to 170ºC/gas mark 3. Place a frying pan over a medium heat and drizzle with a little oil, swilling it around to get an even covering over the pan. Pour in a little batter, then swirl the pan to create a thin, even pancake

Once cooked, tip out the pancake onto a board and stamp out into circles using an 8cm cutter – you should be able to get around 24 in total. Wrap these around your cone moulds and bake in the oven for 10 minutes, or until crisp. Leave to cool

Once cooled, stand the cones up in a tray of cacao nibs. Transfer the ice cream to a piping bag with a star nozzle, and carefully pipe the ice cream into each cone to create a 'Mr Whippy' effect

Finish with a few strands of the pineapple mint to garnish