1. For the coals, mix all ingredients until smooth and homogenous fill an ISI gun and charge twice. Discharge into pierced polystyrene cartons, microwave to cook for 30-60 seconds. Turn out onto a tray and dehydrate at 65 degrees C until dry and crisp. Cut into coal shaped pieces and reserve. Save trim and blitz into a dust. Reserve.
2. For the fennel jam, hydrate gellan in juice, mix with immersion blender, add all other ingredients. Bring to boil, cover with a cartouche and turn down to simmer until fennel is tender. Chill, remove aromats and blend to a smooth puree, pass through a sieve and store in a squeezy bottle until required.
3. For the ice cream, combine all ingredients and blend gently in a thermo mix at 90 degrees C for 14 minutes, pass through a sieve and cool to room temperature, slowly incorporate butter with an immersion blender. Chill. Allow to settle for 12 hours at room temperature before freezing and passing through a Pacojet machine.
4. For the milk crumb, combine first dry ingredients well, add butter and rub gently as for a crumble, spread lightly on a lined baking tray and cook at 130 degrees C for 15-20 minutes without colour. Cool and blend to a powder, mix in second dry ingredients. Reserve.
5. For the liquorice, mix liquorice and syrup in a pan and heat gently until liquorice melts, can be over an hour! When sufficiently softened blend to a liquid, pass through a sieve and reserve.
6. To finish, liberally spread fennel jam in bottom of bowls, cover with a teaspoon of milk powder. Coat 12 coals in liquorice syrup then in coal powder, place 3 per portion on milk powder. Place fennel and hyssop cress intermittently between coals. Drizzle a little liquorice syrup around bowl before adding a scoop of ice cream, then serve.