Cucumber salad with anchovies, Granny Smith apple, burnet, and bronze fennel.

For the cucumber jelly. Heat the centrifuged cucumber juice and gel it with gelatin, season with fine salt.

For the double cream jelly. Heat the cream and add the gelatin sheet, fine salt, and a splash of lemon juice.

For the cucumber panna cotta. Blend everything together, heat one-third of this juice and mix it with the previously soaked gelatin, strain through a fine sieve and pour into half-moon silicone molds of 3 cm in diameter, set aside in the freezer.

For the cucumber ice. Blend everything and place in a stainless steel bowl for 24 hours. Churn in an ice cream maker before serving to achieve a frosty cucumber. Cook 200g of broccoli in boiling salted water, cool in ice, and blend to obtain a smooth purée.

To finish For the plating. Place a tablespoon of broccoli in the center of the plate, create a circle, pour the gelled cucumber juice, place the cucumber spheres and the ball of double cream on the broccoli mousseline, toasted rounds of white bread, a few leaves of chervil and bronze fennel, 1 anchovy fillet in oil cut into 4, and the cucumber granita.