'Milk and cookies' – milk meringue, whey sorbet and chocolate chip cookies

Start by making the whey sorbet. Make a simple syrup by combining the sugar and water in a pan. Bring to the boil, simmer for 3 minutes then allow the syrup to cool. Place the syrup, whey, xanthan gum, citric acid and lactic acid in a bowl and mix well using a hand blender, making sure that everything is completely combined. Place in Pacojet containers and freeze for at least 24 hours, or alternatively churn in an ice cream machine until frozen. Reserve in the freezer until needed

For the meringue, preheat a dehydrator 83°C – you can also use an oven set to a low temperature with the door slightly ajar

Mix the milk and glucose together with a hand blender and place in a pan over a low heat. Once your milk has reached 83°C, remove from the heat and blend with the hand blender to froth the mixture and create bubbles. Spoon the bubbles onto a tray and place in the dehydrator (or oven) until crisp. Store in an airtight container until needed

To make the cookies, preheat the oven to 175°C/gas mark 4

Combine the butter, brown sugar, caster sugar and cream in a mixing bowl until light and creamy. In a separate bowl, mix together the flour, bicarbonate of soda, salt and chocolate chips, then add the seeds of the vanilla pods. Gently combine all the ingredients in a bowl until you form a slightly sticky dough. Wrap in cling film and refrigerate for 1 hour

On a lightly floured work surface, roll out the dough to an even 1cm thickness. Cut out 8 cookies and place on a non-stick baking tray (any leftover dough can be used to make cookies for a teatime snack). Place another tray on top of the cookies to keep them flat and bake for 6–8 minutes, or until golden brown. Place on a wire rack to cool

To serve, place spoonful of the milk meringue in the base of each serving bowl and place a cookie on top. Add a quenelle of the whey sorbet and finish by spraying the vodka over the sorbet at the table in front of your guests