Compressed watermelon with coconut sorbet

To prepare the mint oil, bring a litre of water to the boil, add the caster sugar, then add the mint leaves straight away and cook until just soft - this should take 45-60 seconds

Remove the leaves from the boiling water and drain them in a colander. Place into iced water and leave for a minute until completely cold

Drain and squeeze the water out of the mint and place this into the blender with the olive oil, blitz until puréed. Drain the mint oil through muslin cloth

To prepare the mint powder, mix 50ml of the mint oil and the maltodextrin/absorbit together with a whisk until the oil turns into a powdery consistency

For the mint syrup, bring the glucose, caster sugar and water to a simmer, then add the mint. Cook for 30-45 seconds until the leaves are just soft

Place the mint syrup into the blender and purée until smooth. Pass through a fine sieve, pressing well, then chill the mint syrup instantly, retaining the mint purée for the foam

Cut the rind off the watermelon and trim to a neat shape. Place the trimmed watermelon into a sous vide bag with 100ml of the mint syrup, then vacuum pack on full and leave in the fridge overnight

Once ready to serve, cut into rectangles approximately 1cm thick by 2 1/2cm wide and 4cm long

For the coconut sorbet, bring all the ingredients to a simmer and then freeze in an ice cream maker

To prepare the coconut jelly, split and scrape the vanilla pods and bring to a simmer with the coconut purée, milk, sugar and salt

Soak the gelatine leaves in cold water for 5 minutes to soften. Add the soaked gelatine leaves to the mixture and pass this through a fine sieve. Set this in a square tray just over 5mm deep

Once ready to serve, cut the jelly into 1cm sized cubes

To make the chilli jelly, split the chillies (making sure there are no seeds left) and simmer with the water, watermelon and sugar for 5 minutes. Take 200ml of the syrup and the chillies and blend together in a blender

Soak the gelatine in cold water for 5 minutes to soften. Pass through a fine chinois and set with the 2 leaves of soaked gelatine. Set this in a square tray just over 5mm deep

Once ready to serve, cut the jelly into 1cm sized cubes

For the coconut foam, bring the sugar and 40ml of the water to the boil to make a syrup. Split and scrape the vanilla pod, then blend the pod, remaining water, lecithin, coconut purée and sugar syrup for a minute and pass through a fine sieve

For the mint foam, place 75ml of the mint syrup, 25g of the reserved mint purée, the water and lecithin into a blender, whizz and then pass through a fine sieve

To prepare the Italian meringue for the coconut mousse, bring the sugar, water and glucose to the boil, skimming off any scum. Separate the eggs and once the sugar has reached 110°C, start to whisk in the egg whites

Bring the sugar to a soft boil. Once it reaches 121°C, remove from the heat. Turn down the mixer and slowly add the sugar. Beat until cool for approximately 15 minutes

To prepare the mousse, warm the coconut purée up with the split and scraped vanilla pod. Soak the gelatine in cold water for 5 minutes to soften, then add the gelatine and melt. Pass through a fine sieve, then set over a bowl of iced water, stirring occasionally

Once almost set, fold in the semi-whipped cream, 100g of the meringue and then the Malibu and lime. Place this into small metal square moulds that are 2.5-3cm square and leave to set for 2 hours

Once set, turn out of the moulds and roll in the dessicated toasted coconut

Place a sweep of the mint purée onto each plate, followed by the flat piece of watermelon. Place the cubes of the 2 jellies at the back of each plate and add the coconut sorbet

Add the grated fresh coconut followed by the mint powder, 2 foams, the toasted desiccated coconut and the herb sprigs