For the Apple Cider Shards: Heat a dehydrator to 120°F. In a saucepan over medium heat, bring isomalt, sugar, cornstarch, apple cider, and glucose to a boil. Remove from heat and let cool. Spread mixture onto a silpat-lined sheet tray. Dehydrate overnight. The next day, break into shards. Transfer to an airtight container and reserve.

For the Vanilla Bean Powder: Heat a dehydrator to 120°F. Place vanilla beans onto a sheet tray. Dehydrate overnight. The next day, transfer dehydrated vanilla to a food processor. Pulse until a fine powder is achieved. Transfer to an airtight container and reserve.

For Concord Grape Sorbet: In a saucepan over medium flame, heat sugar, dextrose, maltodextrin, stabilizer, and 340 grams grape juice to 185°F. Transfer to a bowl set over an ice bath and let cool. Stir in remaining grape juice and lemon juice. Transfer to an airtight container and refrigerate 6 hours. Pour base into an ice cream machine and process according to manufacturer’s instructions. Transfer to an airtight container and freeze.

For the Cognac Granita: In a saucepan over medium-high heat, bring sugar, vanilla, and 500 grams filtered water to a boil. Remove from heat and add bloomed gelatin. Strain mixture, transfer to an airtight container, and freeze. Once chilled, but not frozen solid, stir in cognac. Transfer to an airtight container and freeze.

For the Fruit Compote: In a saucepan over medium-high heat, cook honey until caramelized. Add citrus peels, ginger, vanilla, spices, and fruits. Deglaze pan with orange juice. Cook until fruits are no longer raw, but are not macerated. Strain mixture, discarding citrus peels, ginger, and vanilla, and reserving fruit in a separate bowl. Bring remaining liquid to a simmer. Season with salt and lemon juice. In a mixing bowl, combine cornstarch and enough water to make a slurry. One teaspoon at a time, add slurry mixture to the simmering liquid. Cook until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl set over an ice bath and let cool. Stir in reserved fruit solids. Transfer to an airtight container and refrigerate.

For the Mint Purée: In a Vitamix blender, combine mint and 550 grams filtered water. Strain mixture, then transfer 250 grams to a saucepan over medium heat. Refrigerate remaining liquid. Add sugar and agar agar to the saucepan. Bring to a boil, then add remaining mint water. Transfer to a bowl set over an ice bath and let cool. Once mixture is set, transfer back to the Vitamix blender and purée until smooth. Strain, transfer to a squeeze bottle, and refrigerate.

To Assemble and Serve: Place 1 teaspoon Mint Purée on the bottom of a serving bowl. Top with 1 tablespoon Fruit Compote, followed by desired amount Cognac Granita and 1 quenelle Concord Grape Sorbet. Garnish with Apple Cider Shards, a dusting of Vanilla Bean Powder, and purple oxalis.