Purple dessert

Infuse the sugar water with the lavender overnight in the refrigerator.

Mix 50 g egg whites with the sugar water and beat together until light and airy.

Heat the remaining sugar water to 121 degree Celsius and add to the egg white mixture to create a stiff meringue.

Beat until cold.

Beat the cream to the thickness of the yoghurt.

Heat the yoghurt and add the soaked gelatine. Mix the yoghurt with the cream and then the egg white mixture.

Use the mixture to fill tubes that have been lined with acetate film. Leave to set in the refrigerator and freeze if necessary.

Melt the panna cotta and add the cassis puree.

Pour into the desired moulds and leave to set in the refrigerator.

Put in freezer and remove from moulds when frozen completely.

You can also store the panna cotta in the freezer.

Infuse the milk overnight with the seaweed.

Then blend until smooth and pass through a sieve.

Mix the sugars with the stabiliser, bring the cream with the sugars to the boil and mix with the sieved cream.

Freeze in Pacojet cups and churn the ice cream when needed.

Reduce the wine to half the volume and add the sugar, lemon zest and clove and mix until everything has dissolved.

Allow to cool and marinate the figs in the red wine mixture in a vacuum bag.

Boil the tapioca pearls in plenty of water until cooked.

Pass through a fine sieve and mix with the blackberry coulis.

Dissolve the sugar in the water and mix with the red fruit purée and xanthan gum in a blender until dissolved.

Finally, on a low setting, add the powdered egg white to the mixture.

Pass through a fine sieve and store in the refrigerator.