Lemon parfait, fennel pollen ice cream, fennel granita, and olive oil jelly

For the olive oil jelly, mix the pectin with 25g of the caster sugar. Mix the glucose powder with the remaining sugar. Place the water in a suitable sized pan

Bring to the boil, whisk in the pectin mixture and return to the boil again. Whisk in the glucose powder mix, bring back to the boil and cook to 107°C

When cooked, allow to cool in the liquid (the fennel should be just covered in stock – discard excess)

At this stage, remove from the heat. Whisk in the olive oil followed by the tactic acid and continue to whisk for about 15 seconds, until the mix has emulsified

Pour into a 19 x 9 x 0.7 cm mould and set. Cut into 0.7cm dice and store in the fridge until needed

For the diced fennel, put the water and xylitol in a pan and bring to the boil. Place the diced fennel in a small pan and cover with the warm xylitol mixture. Place on a low heat and cook until the fennel is tender

To make the fennel crunch, place all the ingredients in a mixing bowl and beat with a paddle to form a dough. Cover and place in the fridge to chill and rest

Preheat the oven to 160°C/gas mark 4. When chilled, break the dough into smaller pieces and place on a silicone baking mat. Bake in the oven for 8 – 10 minutes until golden brown. Allow to cool, then crush into a powder

To make the fennel granita, freeze the green of the fennel in the freezer. Place the frozen fennel and the rest of the ingredients in the blender and blitz until puréed. Pass through a fine sieve into a shallow tray and freeze, whisking every so often to avoid clumps forming

To make the fennel pollen ice cream, place the fennel pollen, milk and cream into a pan and bring to the boil. Whisk the xylitol, eggs and trimoline together in a mixing bowl

Pour the milk onto the eggs, whisking continuously. When incorporated, pour the mixture back into a clean pan and cook slowly to 86°C. Pass the mix through a chinois over an iced bain marie. Freeze in an ice cream maker

For the fennel pollen tuile, dissolve the sugar in enough water to just cover and add the glucose, then cook on a medium-high heat to 150˚C. Add the butter, then the nuts. Allow to cool on a silicone baking mat. Blitz to form a powder and add the pollen

Spread thinly on a tray and bake at 180˚C/Gas mark 6 until ready. Remove from the oven then roll out thinly between sheets of silicone paper. Remove the sheets of silicone paper and break the tuiles into shards

To make the lemon mousse, soak the gelatine in cold water. In a heatproof bowl, whisk the yolks, xylitol and lemon juice over a bain marie. When the sabayon is at ribbon stage (i.e. makes a trail in the mixture) put the sabayon and drained gelatine into an electric mixer and make sure it is fully incorporated. Whisk until cool

Whip the cream to a soft peak, then fold in, mixing thoroughly. Place into a piping bag

For the lemon parfait, soak the gelatine in cold water. Place the yolks in the bowl of a food mixer and whisk. Add the sugar to a pan with just enough water to coat the sugar. Pour in the lemon juice and cook to 118°C

Pour the hot lemon syrup over the yolks and continue to whisk until cold. Warm 10ml of the cream and add the drained gelatine, stirring until fully incorporated

Whisk the rest of the cream to soft peaks and fold into the egg yolk mixture. Pour into a prepped 14 x 19 x 1cm tray. Freeze until required, then cut out with a 2cm diameter metal ring

To serve, pipe blobs of lemon mousse randomly on a plate. Sprinkle some of the fennel crunch over the mousse. Place 9 pieces of olive oil jelly on the plate and place 6 pieces of parfait on the top of the garnish

Using a cold spoon, sprinkle the fennel granita over the top. Stand 5 shards of fennel pollen tuille up against the parfait and finish with a roche of fennel pollen ice cream and some dried fennel shoots