To make the soup, bring the water and sugar to the boil in a large pan, then add lemon grass and remove from the heat

Allow to sit for 10-15 minutes then add the lemon verbena, black pepper, lemon juice and raspberry purée. Place into the fridge and allow to steep overnight

Season with Chardonnay vinegar and pass through muslin cloth squeezing to extract all the juice. Keep in the fridge till ready to use

To make the milk ice cream, bring the water and sugar to a simmer and then add the milk powder. Cook for 1 minute and remove from the heat. Now add cold milk and pass through a fine sieve

Blend in ProCrema and rest overnight in the fridge. Blend again and churn in an ice cream maker

To make the jelly sheets, place 150ml of the raspberry soup in a small pan with agar agar, bring to the boil and cook out for 2-3 minutes, whisking to disperse the agar agar evenly

Once the agar agar is cooked out, soak the gelatine in cold water until it is floppy. Add it to the soup and stir until dissolved

Pass the soup through a fine chinois onto a cold stainless steel tray. Allow the jelly to cool down in the fridge for 1 hour before using. Cut 6 even sized sheets to fit the bowls you are using

To serve, divide the raspberries between 6 bowls, arranging them neatly. Scoop a ball of milk ice cream on top. Lay a jelly sheet on top of the ice cream and then pour over the soup, trying not to disturb the jelly sheet. Serve immediately