Cook the goat's milk, rice pudding and vanilla pod to make rice pudding. Stir in the white chocolate. Let the rice mixture cool down and carefully fold in the whipped cream just before it hardens. Put the mousse in the fridge for 2 hours.

Use a vegetable slicer to cut wafer-thin apple slices from the inside of the apple - very close to, but without the core, and brush with water and lemon juice. Put 2 teaspoons of chocolate mousse in the middle of the apple slices and turn the rolls.

Heat the glucose in a saucepan, add the other ingredients (apple juice, lime juice, lemon juice, yoghurt), stir and freeze in a Pacojet beaker in the freezer for 12 hours at maximum coldness. Then pacotize the tarragon ice cream and place in the freezer for another hour. If you don't have a pacotizer, you can puree the mass, put it in a mold and freeze it.

Coarsely crumble the puffed rice cracker, mix with the woodruff syrup and let it caramelize in the oven at 160 degrees for about 10 minutes.