For the Blackberry Gelè: Mix all ingredients thoroughly, boil for 5 seconds, then place on a wooden tray that has been dampened with water. For each plate, portion out 140g of the mixture, let it cool and keep in the fridge.

For the Vanilla Cream: Bring the cream, milk, sugar and vanilla pod to a boil. Re-hydrate the gelatin sheets and add them to the cream mixture. Leave to rest for 20 minutes and then pass through a sieve. Leave to cool for 12 hours in the fridge. Once the hours have passed, whip the cream in a mixer at medium-low speed.

For the Blackberry Crumble: Cut the butter into small squares. Put all the dry ingredients in a mixer together with the butter and pulse together until combined. Bake at 180°C for 15 minutes, stirring constantly so that bakes evenly. Once the baked mixture has cooled, add the blackberries and mash them. The final mixture will have a grainy texture.

For the Blackberry Flowers: Blend in a Thermomix at 85°C, then sift and spread onto a Silpat (non-stick baking liner). Dry for two days, then cut into a flower shape and fold. Leave in the drying machine for a further 10 hours.

For the Goat’s Cheese Ice Cream: Combine all ingredients together in a pot and place over medium heat. Cook while stirring continuously until it reaches 85°C. Remove from the heat and leave to set in the refrigerator for 12 hours.

For the Blackberry Sauce: Mix everything together and then pass through a strainer until you have the desired consistency/texture.

To Plate: Cut the blackberry gelè into strips that are 10cm long and 7cm wide. Put the vanilla cream in a pastry bag with a nozzle 10, and squeeze the cream over the rectangle of blackberry gelè and then turn. Leave the tubes to rest for 1 hour in the fridge and cut into 3.5cm pieces. For each portion, plate 3 rolls. Serve with blackberry crumble, sauce and flowers. Finish with a dollop of goat’s cheese ice cream and a fresh blackberry.