Sourdough parfait, vanilla chantilly and roasted pear

For the infused cream, bring the cream to the boil with the vanilla pod, then add in the salt and toasted bread

Remove from the heat then cover with cling film and allow to infuse for 30 minutes

Strain and weigh out 250g of the cream, topping up with more whipping cream if required

For the parfait, place the honey into a pan and caramelise, cooking to 144°C

Carefully deglaze the caramelised honey with the strained infused cream, whisking to incorporate

Temper the egg yolk with some of the infused cream mixture, and then cook as an anglaise to 83°C

Strain the parfait mixture into the bowl of a stand mixer fitted with a whisk attachment. Whisk until fluffy and warm

Semi-whip the cream and fold into the cooled anglaise

Pipe the parfait into the moulds, then chill in a freezer or blast freezer

For the poached pears, bring the juice to the boil on the stove

Add in the halved pears and top with a cartouche of baking paper

Gently poach the pears on a moderate heat for 20 minutes, or until the pears are soft but not breaking down

Remove from the heat and allow to cool

For the spray, melt the gold chocolate and cocoa butter together then whisk in the oil

Let the gold mixture cool to 40°C then load into a chocolate spray gun

Melt the milk chocolate and set aside

Demould the parfaits and spray with the chocolate

Splatter the parfaits with the milk chocolate and then return to the freezer

Preheat the oven to 160°C

Brush the slices of sourdough for the sourdough crisps lightly with good quality rapeseed oil

Sprinkle them with a touch of salt and then place into the oven between two lined trays and bake for 7–10 minutes approximately until lightly golden

Place the stale sourdough for the sourdough crunch into the oven and cook until golden, checking every few minutes after 10 minutes

Allow to cool and then lightly blitz into a crumb

Take some butter and cook it on the stove to a noisette, or until the milk proteins have caramelised

Mix the sourdough crumb with the browned butter and set aside

For the vanilla Chantilly, whip all the ingredients together until the cream forms soft peaks and place into a piping bag with a 12mm plain piping tip

To plate the dish, first slice the blackberries and cut each cooled poached pear half into six pieces

Place the sourdough crumb at the bottom of the dish, then top with the parfait

Pipe three bulbs of the Chantilly around the dish

Place three pieces of poached pear around each parfait continue to decorate with the sourdough crisps, blackberries, cress and cornflower petals