• 160 ml (5¼ fl oz) lemon juice
• 150 g (5½ oz/⅔ cup) caster (superfine) sugar
• 160 g (5¾ oz) egg yolks
• 20 ml (½ fl oz) limoncello
• ½ sheet bronze-strength gelatine, bloomed
• 250 g (9 oz) thickened (whipping) cream
• crushed meringue, to serve
• fresh and dried raspberries, to serve
• edible flowers and microgreens, to garnish

Confit Fennel

• 5 small fennel bulbs
• 150 ml (5 fl oz) lemon juice
• 150 g (5½ oz/⅔ cup) caster (superfine) sugar

Put the lemon juice in a saucepan over medium heat and reduce the juice by half.

Mix 50 ml (1¾ fl oz) of water and the sugar in a saucepan over medium heat and cook to 118°C (244°F) using a sugar thermometer. Pour the syrup onto the egg yolks in a blender and blend at high speed for 5 minutes.

Put the reduced lemon juice and limoncello in a saucepan and gently warm over low heat. Add the bloomed gelatine and stir until dissolved.

Whip the cream to soft peaks and gently fold through the yolk mixture, then add the lemon juice mixture, folding until just incorporated. Spoon mixture into a piping bag then pipe into spherical moulds and freeze for at least 6 hours, preferably overnight.

To make the confit fennel, use a small knife to carefully trim the fennel bulbs and expose the central stalk, reserving the rest of the bulb for another use. Cut the stalks into 5 cm (2 inch) lengths. In a saucepan, combine the lemon juice and sugar. Bring to a simmer, stirring to dissolve the sugar. Remove from the heat and add the fennel stalks. Set aside to steep for 2 hours then strain, reserving the fennel pieces.