Set Dorset yoghurt with pears and rosemary

Begin with the pear sorbet, as this can be made well in advance. Peel and core the pears and place in a blender with the stock syrup and lemon juice. Blitz until smooth, then pass through a fine sieve into an ice cream machine. Churn according to the manufacturer's instructions, then reserve in the freezer until needed

Prepare the yoghurt the day before too so it has time to freeze. Place the gelatine leaves in a bowl of cold water to soften for 5 minutes. Meanwhile, place the cream in a small pan with the sugar and heat until the sugar has dissolved

Strain the gelatine and squeeze out excess water. Add to the cream and stir until melted, then stir in the yoghurt. Transfer to hemisphere moulds (or whatever moulds you have – you could just place in a container and add scoops of the mixture to serving dishes), then place in the freezer for 24 hours

The next day, make the almond sponge. Preheat an oven to 180ºC/gas mark 4.  Beat all the ingredients together until fluffy, then transfer the mixture to a baking paper-lined baking tin and bake for 30 minutes. Once firm, remove from the oven and turn the temperature down to 100ºC/gas mark ¼. Leave the cake to cool then break the sponge up into small pieces. Place these pieces back in the oven for 30–40 minutes to dry out and crisp up the texture. Reserve in an airtight container until needed

For the poached pears, peel and core the pears then place them in a pan with the water, sugar and rosemary. Place over a medium heat and gently poach until just cooked – the time this takes depends on the ripeness of your pears, but start testing them after 15 minutes (a skewer inserted into them should meet little resistance). Slice the pears into neat wedges, dust them with icing sugar then use a blowtorch to caramelise  – if you don't have a blowtorch, you could also do this in a non-stick pan. Set aside

Remove the rosemary sprigs from the stock syrup and dry on some kitchen paper. Heat a small pan of vegetable oil, then deep-fry the rosemary until lightly golden and crisp. Drain on kitchen paper then dust with icing sugar

Peel, core and finely slice the remaining 2 pears and toast the halved hazelnuts in a hot, dry pan until golden. Leave to cool

Demould the set yoghurt and place in the centre of each plate. Arrange the raw and caramelised pear around the edges. Add the sponge and hazelnuts and top with rosemary needles and lemon balm. Serve with a rocher of pear sorbet on the side