To begin, make the ice cream. Pour the milk and whipping cream into a saucepan and gently heat until it reaches 40°C. Meanwhile, mix the sugar, milk powder, dextrose and Stab 2000 together, then whisk into the warm milk. Bring the mixture to the boil, then refrigerate for at least 6 hours (or ideally overnight)

The next day, use a hand blender to blitz in the yoghurt and clotted cream, then churn in an ice cream maker according to the manufacturer’s instructions. Freeze until ready to serve

To make the almond soup, blitz all the ingredients together in a blender until completely smooth. Pass through a fine sieve or piece of muslin cloth, then chill until ready to serve

For the poached cherries, place all the ingredients (apart from the cherries) into a saucepan and bring to the boil. Add the cherries, simmer for 3 minutes, then remove from the heat and leave to cool

Once cool, pass the mixture through a fine sieve set over a clean saucepan. Reserve the cherries and place the poaching liquor over a medium heat and reduce to a light syrup. Once you’re happy with the consistency, pour the syrup back over the cherries and set aside until ready to serve

To make the frangipane, preheat an oven to 180°C/gas mark 4. Cream the butter and sugar together in a mixing bowl. Beat in the eggs, one at a time, followed by the flour and almonds and finally the amaretto

Pour the frangipane batter into 8 non-stick savarin or tartlet moulds, then bake for 10–15 minutes until golden. You can also use 6 larger moulds to turn this into a larger dessert for 6 people

To serve, place a spoonful of the cherries in the centre of each bowl. Place a frangipane cake on top, filling the cavity with more cherries (depending on the style of mould you used). Top with a small scoop of the ice cream, grated almond and finally pour the chilled almond soup around the cake