Red cabbage and cinnamon panna cotta

1. Finely blend the cooked cabbage together with the apple and cinnamon in the blender.
2. Press through a fine sieve and store in the refrigerator or freeze.

1. Melt the panna cotta and add the red cabbage purée.
2. Briefly heat the mixture and pass it through a fine sieve.
3. Portion into deep plates or another desired shape and let it set further in the refrigerator.

1. Put the blackberries in a preserving jar and pour the ponzu over them.
2. Make a ball of plastic wrap and place it on the blackberries so they are submerged.
3. Marinate for at least 1 day in the refrigerator.

1. Whip the chocolate mousse until airy in a food processor.
2. Spread thinly on silicone mats.
3. Dry in the oven at 50°C for 3 hours.

Plate the sorbet on the panna cotta and finish the dish with the whipped cream, flowers, extra red cabbage purée, and the crispy chocolate mousse.