Compressed pineapple, sweet cicely ice cream

Dice the pineapple into small dice, roughly 0.5cm. Add all the ingredients into a small saucepan and cook over a very low heat for 4 hours until reduced to a glaze. You may need to add a little water from time to time to prevent it from catching

To make the cicely ice cream, bring the milk and sugar to the boil, add the milk powder and stabiliser and cook at 85°C for 1 minute. Remove from the heat and stir in the gelatine and sweet cicely. Leave to infuse for 2 hours

Pass through a fine sieve into Pacojet containers and transfer to the freezer. Pacojet just before serving

To make the mint panna cotta, bring the milk and cream to the boil then remove from the heat and infuse with 200g of mint for 1 hour. Pass through a fine sieve and transfer the liquid to a blender. Blitz the remaining mint with the infused cream and pass through muslin cloth

In a small pan, warm the mint cream with the sugar, add the gelatine and stir until dissolved. Pass through a fine sieve and pour onto a tray to a depth of 3cm. Transfer to the fridge to set

For the rum gel, bring the rum to the boil with the water until the raw alcohol has cooked off. Whisk in the ultratex until thickened to a purée consistency. Transfer to the fridge for at least 1 hour to thicken

To make the bounty biscuit, melt the chocolate and cocoa butter, stir in the feuilletine then roll between 2 layers of parchment paper to a thickness of 3mm. Transfer to the fridge

Blend the dessicated coconut to a powder and stir into the melted white chocolate and condensed milk. Spread onto the feuilletine layer very thinly. Transer to the freezer to set

For the chocolate gel, melt the chocolate over a bain marie. In a saucepan boil the cream, milk and glucose. Remove from the heat and add the gelatine before whisking in the chocolate. Pass the mixture through a fine sieve and leave to cool before transferring into a piping bag

Dice the pineapple for the gel, discarding the tough woody middle. Blitz in a blender until smooth and pass through a sieve, retaining the pulp. In a small pan, caramelise the sugar and add the pineapple pulp. Cook until golden brown and a thick gel consistency

Make the coconut gel by bringing all of the ingredients to the boil for 1 minute then pouring onto a tray to set. Once it has set, blitz in a blender until smooth and pass through a fine sieve. Transfer to a piping bag

For the compressed pineapple, bring the Malibu, sugar and water to the boil then leave to cool

Peel the pineapple, remove the core then portion the pineapple into 9cmx3cm rectangles. Transfer to vacuum bags, making sure the pieces are not overlapping. Compress the pineapple in the syrup and cook in a steamer at 100°C for 4 minutes. Refresh in iced water

To make the sweet cicely oil, heat the oil to 85°C then transfer to a blender with the sweet cicely. Blitz until smooth then pass through muslin cloth

For the coconut espuma, blend all of the ingredients together with a hand blender and transfer to a foam gun. Charge twice and reserve in the fridge until required

To serve, place a piece of compressed pineapple in the middle of the plate. Pipe dots of all of the gels around the pineapple. Place a scoop of mint panna cotta against the pineapple and a piece of bounty biscuit on top

Place a few pieces of confit pineapple around the plate and a swirl of the cicely oil. Garnish with mint cress. Finish with the coconut foam and a quenelle of ice cream