White chocolate with grapefruit and lemon

To make the white chocolate mousse, melt the white chocolate in a bowl over a saucepan of boiling water

Whip the whipping cream

Make a sabayon by whisking the eggs, egg yolks and sugar in a bain marie until the mixture is thick enough to hold a trail

Soak the gelatine leaves in cold water for 5 minutes to soften. Mix the hot sabayon with the soaked gelatine leaves and cool until thick but not set

Mix the melted white chocolate with the sabayon and whipped cream to make a mousse. Put in the fridge until ready to serve

Preheat the oven to 80°C/Gas mark 1/4

Next make the meringue. Whip the egg whites with the sugar and when thoroughly blended, fold in the icing sugar by hand

Use a piping bag to make small dots of the mixture on a baking tray, pulling up the bag to give them points on top, then cook for 1 1/2 hours in the oven

Place the hay in the base of a large pot. Put the meringues on a tray above the hay, burn the hay and cover it with foil to contain the smoke. Leave for 2 hours

To make the lemon sauce, cook the lemon juice, reserved segments and zest with the sugar in a pan until it forms a thick sauce. Strain and set aside

Make a sugar syrup by boiling the water and sugar together. Take the pink grapefruit juice and mix with the syrup, atomised glucose, dextrose and ice cream stabilizer. Put in the fridge to cool and then churn in an ice cream maker

Finally, make the white chocolate syphon. Soak the gelatine leaves in cold water for 5 minutes to soften. Boil the milk with the glucose and add the white chocolate, stir and add the soaked gelatine leaves. Cool and put in a syphon bottle or cream whipper

To plate, spoon the white chocolate mousse onto the centre of each plate. Place a scoop of the sorbet on top of the mousse, then emit the white chocolate syphon mixture in four droplets around the stack

Place a meringue on top of each syphon droplet, then drizzle the lemon sauce across the plate. Finally, scatter with lavender