Tasting of Vanilla

To make the ravioli, soak the gelatine leaves in cold water. Combine the champagne and sugar syrup in a small sucepan and heat gently over a low heat. Add the vanilla seeds and the gelatine leaves. Stir until the gelatine has softened and dissolved.

Pour a thin layer of the mixture into a flat, oiled baking tray and leave to set for 30 minutes.

Once the jelly is firm, cut out 8 round discs. Place a spoonful of berry compote in the middle of 4 discs and seal with the remaining discs. Refrigerate until completely set.

To make the crème brûlée, preheat the oven to 150ºC.

Combine the milk and cream in a bowl. Scrape the vanilla seeds into this mixture and leave to infuse for 20 minutes.

Cream the yolks and sugar until light and fluffy and fold into the milk mixture.

Pour the mixture into a square tin and bake in a bain marie for about 45 minutes.

Just before serving, cut into smaller squares, dust with the castor sugar and glaze with a blowtorch.

For the Arctic roll filling, whisk the yolks and sugar together. Add the vanilla seeds and cream and churn in an icecream churner until set.

To make the vanilla sponge, cream the eggs and sugar, stir in the butter and fold in the flour and vanilla extract. Pour into a greased 30 x 20cm baking tray and bake for 7 minutes.

Remove the sponge from the oven and allow to cool. Spread the ice cream over the sponge, roll into a sausage shape, wrap tightly in plastic wrap and freeze for at least 1 hour, then slice.

To assemble, place a square of crème brûlée on each plate with a piece of ravioli on strawberry slices and a slice of Arctic roll.