Jasmine and Yuzu Dessert Recipe

Start by making the milk ice cream. Add the milk to a saucepan and reduce until you are left with 1.2 litres. Pass through a fine sieve then return to the pan with the sugar, Diamant 50 and milk powder. Bring to the boil

Remove from the heat, cool until lukewarm then blend in the cream. Transfer to a container and chill. Once chilled, churn in an ice cream maker then store in the freezer

To make the meringue, whisk the egg whites to stiff peaks then gradually sift the sugars in until you have a nice glossy mixture

Spread the meringue in a thin layer over a silpat mat and place in the dehydrator at 60°C until crisp

To make the milk foam crisps, bring the milk and glucose to 80°C, then foam up using the frothing attachment on a hand blender

Skim the foam from the top and place on a silpat mat in a thin layer. Dehydrate at 70°C until crisp

To make the yuzu gel, place all the ingredients in a pan and bring to the boil. Skim off any scum that rises to the surface then transfer to a container and chill

Once set, blend the jelly to a smooth gel and transfer to a piping bag

For the jasmine kombucha, soak the gelatine leaf in cold water. Warm the kombucha to 60°C, add the soaked gelatine and whisk until it has dissolved

Allow to cool and partially set, then transfer to a siphon, charge with two N2O canisters and inject into liquid nitrogen. Drain and store in the freezer until needed

Place 10 serving plates in the freezer

To serve, place a quenelle of ice cream on each frozen plate and add 6 dots of yuzu gel. Add a piece of kombucha on top, followed by the milk crisps and meringue