Lemon posset with white chocolate and lavender

To make the posset, place the sugar, cream and zest in a pan and gently heat to melt the sugar

Stir in the lemon juice and boil for 2 minutes

Pour into individual serving bowls, cover and leave to set in the fridge. This will take about 3-4 hours

Preheat the oven to 80°C/as low as possible

For the meringues, line a baking sheet with silicone baking mats. Whisk the egg whites until stiff peaks form, then gradually add the sugar. After each addition, whisk the egg whites back to stiff peaks again before adding more sugar

Once all the sugar has been added, finish with the food colouring and whisk briefly to incorporate. Add a few drops at a time until the desired colour has been reached, then transfer to a piping bag

Pipe 1cm thick lines of the meringues onto the silicone baking mats. Cook in the oven until completley dry - this will take approximately 1 1/2-2 hours

Preheat the oven to 160°C/gas mark 3

For the white chocolate crumb, mix all of the dry ingredients together (excluding the white chocolate), then slowly add the melted butter to form a crumb

Spread out onto a lined baking tray and bake until golden, then remove from the oven and set aside to cool

Meanwhile, melt the white chocolate using a bain marie. Once the crumb has cooled, break into pieces and stir in the white chocolate to coat. Refrigerate until set

For the syllabub, place the cream in a bowl with the seeds from the vanilla pod. Whisk the cream, gradually adding the lemon juice, wine and sifted icing sugar - stop whisking once the cream is thick enough to hold itself. Chill in the fridge until ready to use

To plate, top the set lemon possets with 2 quenelles of syllabub and crumble over some lavender meringue, white chocolate crumb and lemon zest