Yuzu custard with sorrel granita and honeycomb

To make the sorrel granita, blitz the sugar and sorrel juice together using a hand blender. Place 50g of this mixture into a small pan and gently heat, then stir in the gelatin until it melts. Stir the contents of the pan back into the rest of the juice. Luke uses liquid nitrogen to freeze the granita, but at home you can simply place it in the freezer until solid, scraping it with a fork every hour or so

To make the honeycomb, place all the ingredients (apart from the bicarbonate of soda) into a saucepan and heat to 155ºC. Once it hits this temperature, whisk in the bicarb then pour into a tray lined with baking paper to set

Luke then freezes the honeycomb with nitrogen again, but you can just place it in the freezer to set solid. Once solid, bash the honeycomb into small pieces and keep in the freezer until needed

To make the custard, preheat an oven to 120ºC/gas mark ½

Place all the custard ingredients into a bowl and mix with a hand blender to combine. If you have a vacuum sealer, transfer the mixture to a vacuum bag and compress to remove the air

Divide the custard between serving bowls and place them in a deep baking tray. Pour hot water into the tray so it comes halfway up the sides of the bowls, then place in the oven and cook for 30 minutes, or until they have just set with a nice little wobble. Leave to cool

To serve, cover the set yuzu custard with pieces of honeycomb, plenty of sorrel granita and finish with fresh sorrel leaves, flowers and cress