Add all the ingredients for the sorbet base to a pan and bring to the boil. Once at a boil, remove from the heat and squeeze in the lemon juice. Transfer to the freezer to chill

To make the sorbet, bring the cherry purée to a simmer and then remove from the heat and add the mint. Set aside to infuse for 15 minutes and then pass through a fine mesh strainer

Combine the infused cherry purée with 250g sorbet base and chill (if using an ice cream maker) or freeze until solid in paco beakers if using a pacojet. Once chilled, churn and then transfer to a freezer to set

To make the white chocolate, first boil the milk, sugar, pistachio paste, honey and salt. Pour three quarters of the mixture over the chocolate to melt it, and then whisk together until smooth

Dissolve the gelatine in the remaining warm milk mixture. Add the milk and gelatine mixture to the chocolate, then add the softly whipped cream and combine

Transfer the chocolate mixture to the mould then put in the freezer to set

For the tuile, spray three silicone baking mats with non-stick baking spray. Preheat the oven to fan 2, 160°C

Melt together the water, butter and icing sugar. Mix the egg white, flour and cornflour into the butter mixture. Spread in a thin layer on the three prepared silpat mats

Sprinkle with toasted sesame seeds and flaky sea salt

Bake for 14 minutes or until dry, then set aside

To make the cherry gel, add the cherry and sugar to a pan and bring to the boil. Add the agar and whisk until smooth, then chill. Once chilled, blend and transfer to a piping bag

Mix together the cherries and mint, and season lightly with sea salt

Blend the pistachios in a blender until they form a rough crumb

Take the chocolates out of the freezer 20 minutes before serving to allow them to soften slightly

Serve each chocolate on a base of pistachio crumb, and top with a spoonful of diced cherries and some of the cherry gel. Garnish the cherries with a spoonful of sorbet and a tuile