Wash the apples and then cut into small cubes, leaving the skin on. Peel the kiwis and cut into small brunoise dice.
Mix together the apple and the kiwi.
Place the wasabi and the sugar in a bowl then add the lime zest and juice.
Cut the vanilla pod in half and then scrape out the seeds. Mix the vanilla seeds with the lime and wasabi mixture then whisk in the olive oil.
Mix the fruits into the vinaigrette and then spoon into individual verrines.
Place the icing sugar, mint liqueur and the cream in a bowl and mix well. Pour this liquid into a syphon and attach the gas canister.
Shake the syphon and then top the verrines with the mint emulsion.
«Once you have diced the fruit, mix into the vinaigrette as soon as you can to prevent the fruit from browning.»