Wigmore cheese ice cream, bread caramel, torched meringue and caramelised breadcrumbs

Start the Wigmore ice cream ideally the day before you want to serve the dish. Whisk together the milk powder, dextrose, Stab 2000 and salt, then place in a Thermomix with the milk. Cook until the temperature reaches 80°C. Add the cheese and blitz well, then strain through a sieve into a container. Cool to room temperature, then chill in the fridge for at least 4 hours, or overnight (alternatively, if you don’t have a Thermomix follow the steps below)

Place the milk in a saucepan over a medium heat and whisk in the dry ingredients. Bring the temperature up to 80°C then take off the heat and add the cheese. Use a handheld blender to blend until smooth and emulsified. Cool and chill as above

Churn the ice cream in an ice cream machine and place in the freezer until needed (this will make more than you need)

For the bread caramel, first toast the bread offcuts. Preheat the oven to 150°C and spread out the offcuts on a baking sheet. Place in the oven and toast until they have fully dried out and are dark in colour. Weigh out 500g

Place the water in a large saucepan and bring to the boil. Add the bread, turn off the heat and set aside to steep for 10 minutes

Strain the stock through a sieve – try not to break up the bread. Weigh the bread stock and calculate 25% of its weight in sugar. Add this to the stock, place on a medium heat and reduce to a syrup consistency. Set aside to cool slightly, then transfer to a squeezy bottle and set aside until needed

For the Italian meringue, place the sugar and water in a saucepan and place on a medium heat to dissolve the sugar. Increase the heat and boil to 117°C

Meanwhile, place the egg whites in a clean bowl of a stand mixer fitted with a whisk attachment. Whisk until you have reached soft peaks

With the motor still running on a medium-high speed, slowly pour the sugar syrup into the egg whites in a thin, steady stream. Once incorporated, whisk on a high speed until the meringue is stiff and glossy and has cooled down to room temperature. Transfer to a piping bag fitted with a 3mm piping nozzle and set aside in the fridge until needed

For the caramelised breadcrumbs, preheat the oven to 180°C. Place the breadcrumbs onto a baking sheet and toast until darkly golden. Remove and set aside

Melt the butter in a small saucepan over a medium heat and cook for 5 minutes until the milk solids caramelise and the butter smells nutty. Pour into a heatproof bowl to stop the cooking. Set aside to cool then weigh out 300g

Make a stock sugar syrup by dissolving the sugar in the water. Bring the syrup to the boil, then add the breadcrumbs and soak for 10 minutes. Strain through a sieve

Reheat the brown butter in a frying pan over a medium-high heat. Add the breadcrumbs and cook until they are crispy and darkly golden – strain them through a sieve before they are at the desired colour as they can burn quickly and go bitter. Set aside to cool completely

When you’re ready to serve, remove the ice cream from the freezer for a few minutes to soften

Use a warm spoon to rocher a spoonful of ice cream onto a small serving plate or bowl. Make a well in the middle and spoon in some caramelised breadcrumbs. Pipe the meringue back and forth over the top and use a blowtorch to caramelise the top. Pipe bread caramel over the top and season with a little flaky sea salt