1. Dilute the meadowsweet with stock syrup, bring to the boil and add the gelatine, cook for 3 minutes then set in blast chillier for 15 minutes. Half the strawberries then mix sugar and meadowsweet and compress 5 mins.
2. Blend tin of rice pudding, pass and bottle 5 mins.
3. To make the rice pudding – mix rice, milk, buttermilk, condensed milk 2 orange zest, vanilla pods, star anise and a cinnamon stick. Cover with tin foil and bake at 140°c for 90 minutes then blast chill. Remove the skin and then crisp up in the oven until like a tuillle. 2 hours
4. White chocolate – roast to a caramac colour at 110°c for 90 mins (stirring every 10 mins)
5. Puffed white rice - fry in hot oil at 220c dry on paper towel and dust with icing sugar
6. Spread the chocolate and sprinkle with wild rice