Begin by making the ice cream. Place the egg yolks and sugar in a bowl and whisk until white and foamy. Meanwhile, bring the milk, cream and salt to the boil in a pan. Pour over the egg and sugar mixture and mix thoroughly, then pour back into the pan and cook the mixture until it reaches 84ºC. Pass the mixture through a fine sieve and chill in the fridge, then churn in an ice cream machine until thick. Freeze the mixture and reserve for later

To make the lemon curd, boil all the ingredients together apart from the egg and butter. Take the mixture off the heat, allow to cool slightly, then transfer to a blender. Add the eggs, then the butter, and blend for 5 minutes

Allow the mixture to cool and set, then blend again until smooth. Pass the curd through a fine sieve and store in the fridge until ready to plate

To make the almond mix, preheat an oven to 175ºC/gas mark 4. Melt the butter in an ovenproof dish, then add the rest of the ingredients and bake for 20 minutes until the mixture is golden and forms a crumb, giving it a stir every 5 minutes. Remove from the oven and allow to cool

To make the chocolate powder, melt the chocolate in a heatproof bowl set over a pan of simmering water, then add the abzorbit and whisk – the chocolate will turn into a soluble powder. Reserve the powder in an airtight container until ready to plate

Finally, make the chocolate foam. Combine all the ingredients and bring to the boil, stirring occasionally, then pass through a fine sieve and pour into a siphon gun. Charge the gun with two gas canisters and keep in a water bath or pan of water at 60ºC until ready to plate

To serve, squirt some of the chocolate foam onto each plate and top with a rocher of the sea salt ice cream. Spoon some of the lemon curd next to the chocolate foam and top with the almond crumb. Spoon generous amounts of the chocolate powder over the ice cream to finish