Vanilla panna cotta

• 3 leaves gelatin
• ice bath

• 200 ml full cream milk
• 200 ml fresh cream
• 60 g honey
• ¼ vanilla pod

Mint leaf garnish

• 24 mint leaves
• oil – for deep frying

Pomegranate pearls

• 1 pomegranate – to yield 112 g pomegranate pearls

• 90 g rooibos gel – 11 g per serving
• 64 candied macadamia nuts – 8 nuts per serving
• 16 drops butterscotch – 2× drops per serving
• 16 small blocks pear jelly – 2 small blocks per serving

Soak the gelatin leaves in the ice bath. Heat the milk, cream, honey and vanilla pod – do not boil. Once hot but not boiling, remove from the heat and stir in the soaked gelatin leaves. Transfer to a bowl and cool the panna cotta mixture over the ice bath. Once cooled, pour into a small tray, 8 cm deep. Refrigerate and allow to set. Once set, scoop 40 g portions from the tray to serve.

Pick the mint leaves from the stems and wash in cold water. Pat the leaves completely dry with paper towels and then deep fry until the leaves become crisp and transparent. Use three leaves per serving.

Halve the pomegranate horizontally and place face down in a bowl. With a spoon, hit the back of the pomegranate shell to loosen the pearls. Reserve in the fridge. Use 14 g per serving.

To assemble, arrange the elements of this dessert as you wish on the plate.