Wild honey and goat cheese dome

Wild honey Gelato

Heat milk and cream, add all powder and cook to 85c then pour on honey and cook to 140c.

Cool down and leave for 24hr

Churn and place in the freezer

Goat cheese parfait

Add cream cheese and lime rind over a water bath and beat till smooth

Boil 20ml of water with the sugar until it reaches 117c

Whisk the egg yolks until fluffy with the sugar mix and slowly add to the cheese mix

Soften the gelatine add to the lime juice and fold through the cheese mix

Fold in the whipped cream and place in a piping bag to semi set in the fridge before piping

To finish

Pour melted white chocolate into dome moulds and pour out the excess and leave to set in the freezer

Once domes are set ball some wild honey gelato and place in the bottom of the domes, fill the remaining space with the goat cheese parfait making sure to have a smooth top and return to the freezer to set

Remove the domes and spray with the white chocolate and you can also grate some white over the top, place back in the freezer.

To serve remove from the freezer and leave out for a couple of minutes to soften slightly