For the butter solids

Caramelize the butter and milk powder to a brown butter and then remove from the heat and cool.

Pannacotta

Heat the powder and butter in a pan and turn nut brown. Remove from the heat immediately. Combine the cream, sugar and solids in a pan and bring just to the boil. Whisk in the gelatin and then pass. Divide out into glasses

Biscuits

Soak the currants in the brandy for 10 minutes. Whisk together the flour, cocoa powder, baking powder, baking soda, spices, salt, and dark chocolate. Beat the butter, sugar, vanilla, and lemon and orange zest to combine but don't aerate much, about 1 minute. With the mixer or beater running, slowly add the egg and mix for about 1 minute. Add the dry ingredients, followed by the currants and brandy. Mix until everything comes together. Gently knead the dough in the bowl with your hands until it is uniform. Divide the dough into 1 and three quarter-ounce (50 gram) chunks and roll each chunk into a perfectly round ball. Place the balls on 1 or 2 baking sheets lined with parchment paper, spacing them about three quarter inch (2 cm) apart, and let rest in the fridge for at least 1 hour. Preheat the oven to 375°F (190°C). Bake the cookies for 15 minutes, until the top firms up but the center is still soft. Remove from the oven. Once the cookies are out of the oven, allow cooling for only 5 minutes, and then transferring to a wire rack.

Ice cream

Churn and then freeze.

Serve all the elements together.