Method:

For the panna cotta, place the coconut purée, coconut milk and sugar in a pan and bring to a boil, continue to heat until the sugar dissolves. Remove from the heat and allow to cool a little before adding the soaked gelatine, then leave to cool to room temperature

• 2 1/4 lb of coconut purée
• 1 1/16 pint of coconut milk
• 7 1/16 oz of caster sugar
• 6 gelatine leaves, soaked in cold water

Meanwhile cut 8 x 12cm acetate squares. Roll the acetate sheets into cylinders, and secure with sticky tape on the outside. Cling film the bottom of the cylinders so that no liquid can seep out

Place the cylinders upright using egg trays to support them and carefully pour the panna cotta mixture into the tubes. Place in the freezer to set until solid

For the strawberry gel, make a puree by simply blending the strawberries until smooth and passing through a fine strainer. Combine the purée, water and agar agar in a pan and bring to a boil. Allow to cool slightly before adding the soaked gelatine. Keep at room temperature until ready to serve

• 6 3/4 fl oz of water
• 0 oz of agar agar
• 3 gelatine leaves, soaked in cold water
• 1 1/8 lb of strawberries, washed and hulled

For the strawberry sorbet, make a purée following the same method as for the gel. Bring the water and sugar to the boil and heat to 120°C, then pour onto the strawberry purée in a bowl

• 5 1/16 fl oz of water
• 5 1/3 oz of sugar
• 1 1/8 lb of strawberries

Combine well before transferring to an ice cream maker. Once set soft, transfer to a Pacojet container and freeze until ready to serve. If you do not have a Pacojet, it is fine to set the sorbet in the freezer instead

Combine the isomalt, glucose and black pepper in a pan and bring to 160˚C. Pour the hot mix onto greaseproof paper or a silicone mat and allow to set

• 1/16 oz of ground black pepper
• 3 1/2 oz of Isomalt sugar
• 3 1/2 oz of glucose

Once set, break up with your hands, place into a blender and blitz into a fine dust. Using a fine sieve, dust the mix onto a silicone mat in a fine layer

Place in a preheated oven set to 120˚C/gas mark 1/2 with no fan for about 30 seconds, or until the mix has a glass-like texture. Remove from oven and leave to cool. Once set snap into small shards

Remove the panna cotta from the freezer and remove the acetate. Push a toothpick into the bottom of the frozen panna cotta and then, carefully but quickly, dip this into the strawberry gel mix to create a smooth even layer. Once the first gel coating has set, repeat the process

Place the cylinders onto a chopping board and cut diagonally across the panna cotta into slices around 6cm long. Arrange them onto plates along with some crushed biscuits

• 1 plain biscuit, crushed

Pacojet the sorbet and quenelle sorbet onto the biscuits. Garnish with the mint, sliced strawberry and shaved coconut

• 3 1/2 oz of coconut, freshly grated, shaved
• 16 fresh mint leaves
• 3 1/2 oz of strawberries, hulled and quartered