Pannacotta

• Bring the cream, sugar, vanilla and rosemary to the boil

• Add the gelatin and pass over ice to chill.

• Add the buttermilk and lastly the second cream, set in glasses.

Raspberry and rose ice tea

• Bring sugar and water to the boil, add raspberries and place in a bowl.

• Add the lemon juice, cling film an heat over a bain marie of simmering water for around 1 hour until all the juice has come out of the raspberries.

• Hang over muslin, leave to cool.

• Once cool add the lemon juice and rosewater, reserve in the fridge.

Lychee granite

• Heat together the 400 sparkling water and the sugar to dissolve.

• Add the puree, then the remaining sparkling water.

• Pass into a tray and blast freeze.

• Once frozen scrape with a fork and reserve in the freezer.