Sea buckthorn curd, meringue, yoghurt sorbet and wholemeal shortbread

To make the wholemeal shortbread, beat the butter and sugar together in a food processor until pale and fluffy. Add the flours and a pinch of salt and blend on a slow setting until the mixture forms a dough. Wrap the dough in cling film and set aside for an hour

While the dough is resting, make the yoghurt sorbet. Combine the milk, glucose, caster sugar and sorbet stabiliser (if using) in a saucepan and heat to boiling point, whisking thoroughly. Remove from the heat and set aside to cool

Once the sorbet base has cooled, whisk in the yogurt and churn the mixture in an ice cream machine, according to the manufacturer’s instructions. Transfer the sorbet to a container and store in the freezer

Remove the short bread dough from the fridge and leave to soften sightly. Roll the dough out on a floured surface and cut into 7.5cm diameter biscuits. Place on a baking tray and chill for 30 minutes

Preheat the oven to 160°C/Gas mark 3 and bake the shortbread for 15-20 minutes. Remove from the oven, sprinkle with caster sugar and set aside to cool on a wire rack

To make the sea buckthorn curd, soak the gelatine leaves in a bowl of cold water for 10 minutes. Dice the butter ready to add later

Combine the sea buckthorn juice, lemon juice and 50ml of water in a saucepan and heat until boiling. Meanwhile, whisk the eggs and sugar together in a heatproof bowl set over a pan of gently steaming water. Keep whisking to thick ribbon stage

Remove the sea buckthorn juice mixture from the heat. Squeeze out any excess water from the softened gelatine and stir in to dissolve. Slowly pour into the egg mixture while continue to whisk to maintain a thick ribbon

Remove from the heat and whisk in the butter until completely incorporated. Line a small 2cm deep baking tray with cling film. Pour in the curd mixture, smooth over with a palette knife and leave to set in the fridge for 3-4 hours

To make the meringue, grease four 7.5cm stainless steel rings with butter and wrap cling film around the base. Heat the sugar, glucose powder and 80g of water in a small saucepan to 115°C (use a digital thermometer to check this). Meanwhile whisk the egg whites with an electric whisk until soft peaks form when the whisk is lifted from the bowl

Carefully pour the hot syrup over the egg whites in a thin stream and continue whisking on a low speed until the mixture cools and thickens

Transfer the cooled meringue to a piping bag and pipe one layer into the rings, leaving a gap in the middle. Using another piping bag, pipe the curd into the centre, then pipe some more meringue on top. Level the surface with a palate knife and chill

To make the syrup, heat all the ingredients together in a saucepan until boiling, then reduce the heat and simmer, stirring often, for 2-3 minutes, or until the mixture is thick and syrupy

To make the vanilla yoghurt sauce, whisk the yogurt and the seeds of the vanilla pod together in a bowl. Add a little milk to loosen the sauce, then add sugar to taste

To plate, lay a piece of shortbread in the middle of each plate, followed by small cubes of the set sea buckthorn curd. Pipe a few lines of the meringue over half the shortbread, followed by small dollops of the yoghurt. Finish with the shortbread crumbs, drizzle of syrup and a quenelle of yoghurt sorbet