Peach melba with vanilla mousse, raspberry macaron and raspberry sorbet

Start with the raspberry sorbet by soaking the gelatine in cold water until fully hydrated. Bring the sugar and water to the boil in a small pan, remove from the heat and whisk in the gelatine until completely dissolved

Whisk in the raspberry purée and lemon juice, strain into a Pacojet container and freeze. Process in the Pacojet 10 minutes before serving

For the peach melba, blanch the peaches in boiling water for 10 seconds then refresh into ice water. Once they are cold, carefully remove the skin and the stone

Combine the raspberry purée, water, sugar, sweet wine and antioxidant and bring to the boil. Mix well and add the peaches, reducing to a gentle simmer to poach at about 65˚C for 15-20 minutes or until tender. Allow the peaches to cool in the liquid

For the brandy snap, cream the butter and sugar together until smooth. Add the honey and once combined, mix in the flour and refrigerate for 20 minutes

Preheat the oven to 170˚C/gas mark 3.5. Remove the mix from the fridge and roll to 2mm thick, between 1 silicone mat as the base and 1 sheet of parchment paper. Refrigerate again to set. Peel off the parchment paper and bake for 7-9 minutes or until golden

For the macaroons, beat the egg whites until maximum volume then add the sugar slowly, continue whisking for 20 mins until the meringue is tight and shiny. Mix the raspberry powder, ground almonds, icing sugar and flour and sift to remove any lumps

Gently fold the dry mix into the meringue, continuing to mix until it starts to very slowly flow from the spatula. Transfer into a piping bag and pipe into 2cm dots on a silicone mat

Allow to dry on a rack for up to an hour until a thick skin has formed. Bake at 125˚C for 15-20 minutes or until they have risen and set. Allow to cool completely and remove from the mat

For the white chocolate ganache, bring the raspberry purée and trimoline to the boil and pour over the white chocolate. Stir until the chocolate melts - you may need to use a bain marie to ensure the chocolate melts completely. Transfer into a piping bag and set in the fridge

Pipe the ganache onto the flat side of a macaroon and top with another macaroon to create a sandwich. Repeat for the remaining macaroons and filling and set aside until ready to serve

For the vanilla mousse, bring the double cream, vanilla and milk to the boil. Whisk the yolks and sugar and slowly add the hot cream. Transfer back to the pan and gently bring to 80˚C, stirring continuously

Remove from the heat and mix in the soaked gelatine, stir into a bowl over ice until the gelatine starts to set. Gently fold through the cream, transfer to a piping bag and set in the fridge

To serve, place a peach in the centre of each bowl, fill the hole with vanilla mousse, add some fresh raspberries, a scoop of raspberry sorbet, a piece of brandy snap and a filled macaroon. Finish with a little of the poaching liquid and serve