90g per serving of the below:

1 ½ pint double cream

½ pint milk

1 ½ leaves of bronze leaf gelatine

4oz sugar

12g tonka beans, chopped


Poached plums

200g plums

50g caster sugar

½ vanilla pod


Liquorice meringue

65g water

25g glucose

300g sugar

150g egg white

5g ground ginger


Ginger wine jelly

¼ pint ginger wine

Gelatine for setting (1 leaf for 1/4 pint)


Plum sorbet

1kg plum purée

150g glucose

150g sugar



325g caster sugar

50g honey

125g liquid glucose

60ml water

15g bicarbonate of soda



Bring the milk, cream, sugar and tonka beans up to the boil. Remove from the heat and leave to infuse for ½ hour. Meanwhile soak the gelatine in cold water for ½ an hour. Squeeze out the gelatine and drop into the panna cotta mix. Whisk until dissolved and then pass through a fine sieve and pour into your moulds and set in the fridge till needed.

Poached plums

De-stone and quarter the plums and place in a bowl. Add the sugar and scraped vanilla pod and mix. Cover with clingfilm and place on top of a pan of simmering water and leave for 20 minutes. Remove from the heat and leave to cool.


Liquorice meringue

Bring the water, glucose and sugar up to the boil and take to 119c. Slowly pour the hot mix onto whisking egg whites and leave until whisking until cooked. Add the ground ginger and put into a piping bag. Pipe out and dry for 5 hours in a dehydrator.


Ginger wine jelly

Bring the ginger wine to the boil. Add the soaked gelatine. Remove from the heat and pass into a container. Chill and set.


Plum sorbet

Mix purée, sugar and glucose together and churn.



Line a baking tray with parchment paper. Bring the sugar, honey, glucose and water to a pale caramel about 151c. Whisk in the bicarbonate soda and pour onto the baking parchments. Leave to cool. Break the honeycombe and sprinkle on top of the panna cotta. Place some of the poached strawberries and a ball of ice cream on top of the panna cotta. A garnish of fennel herb or atsina cress is a great way to top the dish off.


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Photography | Jean Cazals