Small bunch of grapes, green if small and seedless; red is also fine as long as they are seedless and smallish
20 inner celery leaves, the smaller the better
2 tsp celery seeds
4 springs thyme
3 tsp green tea matcha powder
To make the mousse, bring the cream to the boil in a small saucepan, then pour the cream over the chopped chocolate and whisk gently to combine. Pour into a bowl or takeaway container with a lid and chill overnight.
Transfer the white chocolate cream to the bowl of a stand mixer or use a handheld mixer and whisk on high until thick. Spoon into a piping bag and refrigerate until ready to use. It holds better if you leave it in the bag in the fridge for a few hours.
Slice the apples in their skin on a mandolin, then using a sharp knife slice into thin barons. Toss with a little lemon juice to stop from browning. Finely dice the celery and toss with a big squeeze of lemon juice, 1 tsp caster sugar and pinch of salt flakes.
When ready to serve, pipe mouse into large dollops onto a plate. Scatter around the grapes. Make small clusters of celery, apple, and celery leaves and tumble off the side on each mound of mousse sprinkle each cluster with just a few thyme leaves, and celery seeds. Finish with matcha powder.
Alternatively pipe mousse into the bottom of a glass, tumble over some grapes and sprinkle of apple and celery, a finish with celery leaves, seeds, thyme and matcha.