Heat cream & milk to 85-90C. Add chamomile and mix. Clingfilm and leave to infuse in fridge for 4 hours or overnight. Once infused pass through a fine sieve, reweigh the mixture with extra cream back to 1100g.

Heat the cream again to 80C. Slowly pour hot cream onto egg mix with sugar, adding slowly. Chill overnight.

The next day, pass through a fine sieve and use the sauce gun to put into moulds. Steam at 80C 100% humidity 3/5 fan until just cooked with a tiny wobble for around 45-50 minutes. Remove from the oven, leave for 1 hour at room temperature before freezing.

Roast the Puffed Quinoa at 160C for 3/5 Fan for 15 minutes to make crunchy.

Melt together white chocolate and cocoa butter. Combine with dry ingredients, mould, set in fridge or freezer before demoulding.

Place a mixture of Frozen berries, Strawberries, Raspberries, Blueberries etc as per your preference together with the caster sugar in a large metal bowl. Cover with cling film and steam over a Bain Marie for 3 hours until soft, pass off and leave the fruit hanging in the fridge to extract as much juice as possible. If desired, thicken very slightly with a tiny touch of xanthan gum whisked in before straining.

Caster sugar, to caramelise custard

Selection of Fresh Berries

Fresh Herbs, such as Lemon Verbena or Mico Basil.