Put the goji berry purée, water, sugar, ProSorbet and the freshly pressed lemon juice into a blender and blend until the sugar has dissolved.

Transfer the sorbet mixture to a Pacojet beaker and freeze for 12 hours.

When ready to serve, place the Pacojet beaker in the Pacojet and process to sorbet (alternatively, put the well-chilled liquid in an ice-cream machine to make sorbet)

In a bowl mix together the wheat flour, ground blueberries, sugar and the Palatinose then stir in the soft butter.

Transfer the dough to a layer of clingfilm and shape into an even roll (c. 4 cm diameter).

Close the ends firmly so that you have a compact bonbon shape.

Freeze the roll for 12 hours.

Next take it out of the freezer and remove the clingfilm.

Immediately grate fine shavings onto a Silpat mat using a microplane grater.

Bake the dough shavings in a preheated oven at 110 °C (upper and lower heat) for about 15 minutes until crisp.

Leave the blueberry powder to cool.

Soak the gelatine in cold water for a few minutes.

Put the calamansi juice, freshly pressed lemon juice, sugar, egg and the food colouring into a saucepan and heat at 85 °C while stirring constantly.

Stir in the well-squeezed-out gelatine until it dissolves.

Place the mixture over ice cubes and cool at 40°C before folding in the lightly whipped cream.

Spoon the cream into silicone ‘smiley’ forms (c. 4 cm diameter) and shock freeze the silicone mat at -35°C for 1 hour.

Remove the ‘happy berries’ from the silicone form, place on a tray and leave to thaw in the refrigerator.

Put the water, plain yoghurt, Yopol, sugar, agar-agar and the Gellan in a saucepan and simmer everything for 2 minutes.

Pour the hot mixture into a deep plate and leave to set for 1-2 hours.

Transfer the yoghurt jelly to a blender and blend until you have a smooth gel.

Strain the yoghurt through a fine sieve, put into a plastic squirt bottle and refrigerate.

Put the goji berry purée, colourless syrup, lemon juice, agar-agar and the Gellan in a pot and simmer everything for 2 minutes.

Pour the hot mixture into a deep plate and leave to set for 1-2 hours.

Transfer the goji berry jelly to a blender and blend until you have a smooth gel.

Strain the goji berry gel through the fine sieve, put into a plastic squirt bottle and refrigerate.

Put the blueberry purée and the water in a pot.

Mix together the sugar, agar-agar and the Gellan and stir into the pot with the purée.

Simmer everything for 2 minutes.

Transfer the blueberry jelly to a blender and blend until you have smooth gel.

Strain the blueberry gel through a fine sieve, put into a plastic squirt bottle and refrigerate.

Put the goji berry purée, water, sugar, kappa Carrgeenan and agar-agar in a pot and simmer for 2 minutes.

Next pour it into a form to a depth of 1 cm and allow to cool.

When it has cooled, refrigerate the jelly.

When ready to serve, punch out little cylinders (1 cm diameter).

Put the water in a pot.

Mix together the sugar, Yopol, Kappa Carrgeenan and the agar-agar and stir into the water.

Simmer everything for 2 minutes then pour into a form to a depth of 1 cm and allow to cool.

When it has cooled, refrigerate the yoghurt jelly.

When ready to serve, punch out little cylinders (1 cm diameter).

In a Thermomix put the mango fruit, powdered sugar, isomalt sugar, glucose syrup, and 1 dash of freshly pressed lime juice and blend for 10 minutes at 80°C.

Next spread the mango purée very thinly on a Silpat mat and bake in a preheated oven at 130°C (upper and lower heat) for 10 minutes until crisp.

Break the mango crisp into larger pieces.

Using the slicer, shave off 4 wafer-thin slices lengthwise from the peeled mango.

Trim the slices of mango to 3 cm x 3 cm and roll them into little rolls.

From the remaining mango fruit, punch out 8 small cylinders (1 cm high, 1 cm diameter).

Place 1 “Happy Berry” in the centre of each of 4 plates.

With a teaspoon, heap some blueberry powder next to it.

Around the “Happy Berry” arrange a circle 2 mango cylinders, 1 mango roll, 1 goji berry cylinder and 1 yogurt jelly cylinder.

In the spaces in between, squirt several dots of goji berry gel, and blueberry gel and embellish with 1 fresh blueberry.

Place a small scoop of goji berry sorbet on the blueberry powder and finish off by decorating the sorbet with a piece of mango crisp and garnishing with viola petals.