Coconut, lime, chilli and lemon balm

For the ice cream, bring the coconut boiron, full fat milk, semi-skimmed milk powder and salt to the boil

Whisk together the egg yolks and sugar. Add half of the heated milk mixture over the yolks and sugar, then transfer back to the pan

Cook the custard to 82°C, ensuring that the heat is at medium-low, and mixing with a spoon as you go. The mixture should just coat the back of the spoon

Remove from the heat, then pass through a fine mesh strainer into a bowl set over an ice bath

Chill in the fridge until fully cold, about 3 hours

Add the Malibu and churn in an ice cream machine. Store in the freezer, ideally at -18°C, until needed

For the granita, first make a simple stock syrup by bringing the sugar and water to the boil, and then boiling hard for 30 seconds. Remove from the heat and let cool

Blend the remaining granita ingredients in a high speed blender

Mix them with the cold simple syrup, then pass through a fine mesh strainer

Spread the mixture in a half gastro tray and then place in the blast chiller or the freezer. Scrape up the granita with a fork every 30 minutes until you obtain a fine grain granita. Store in the freezer until needed

For the gel, mix the lime purée, calamansi purée, agar agar, sugar and a drizzle of lime juice in a pan

Bring to the boil and cook for 2 minutes at a simmer

Pass through a fine mesh strainer over a half gastro tray and allow to set, about 2 hours

Once set, blend in a Thermomix at 40°C for 3 minutes. Then, blitz without any temperature on full speed for a further 6–8 minutes until a smooth gel is obtained

Pass again through a fine mesh strainer and store in piping bags until needed

Heat the mandarin boiron, then add the sugar and salt to taste

Remove the purée from the heat, and then let cool

Weigh the cooled purée, and add 15g agar agar for every 1kg of mandarin boiron

Bring to the boil and cook for 2 minutes at a simmer

Pass through a fine mesh strainer over a half gastro tray and allow to set in the fridge – about 2 hours

Once set, blend in a Thermomix at 40°C for 3 minutes. Then, blitz without any temperature on full speed for a further 6–8 minutes until a smooth gel is obtained

Pass again through a fine mesh strainer and store in piping bags until needed

For the meringue, sieve the icing sugar and then add the toasted coconut. Mix well

In a stand mixer with the whisk attachment fitted, start whisking the egg whites at a slow speed

Increase the speed in three stages while adding the coconut and icing sugar until you have a meringue with stiff peaks

Preheat the oven to 120°C, fan speed 1

Use a spatula to transfer the meringue to a piping bag with a small round nozzle fitted

Pipe straight, thin and even lines of meringue over a silpat-lined baking sheet

Bake in a preheated for 25 minutes or until crispy

Allow to cool, then remove and cut into 10 cm long sticks. Store in a dry container until needed

On a cold plate with a 12cm-wide well, place three dots of the mandarin gel and two dots of the calamansi gel

Crush some meringue sticks and sprinkle over them

Spoon over the granita, taking care that it does not overlap the gel, then add some meringue sticks

Garnish with a few lemon balm sprigs, and some strips of lime peel

Top with a small rocher of the coconut ice cream and serve immediately