• Preheat oven 1 to 170°C fan forced.
• Preheat oven 2 to 120°C.
• Prechill ice cream machine.
• Preheat dehydrator 70°C.

Sorrel Leaves

• For the Sorrel Leaves, wash and dry sorrel leaves. Spray leaves with canola oil ensuring an even coverage of spray.
• Place leaves on dehydrator trays then transfer to dehydrator at 70°C for approximately 2 – 3 hours or until leaves are dry.
• Meanwhile, combine sugar and water in a saucepan and place over medium heat until sugar is dissolved.
• Brush the dried leaves with the sugar syrup then return to the dehydrator until required.

Charcoal Honeycomb

• For the Charcoal Honeycomb, combine sugar, glucose and honey in a large saucepan. Place over high heat and cook until 160°C.
• Remove from the heat and whisk through bicarb soda and charcoal powder.
• Pour into a lined baking tray, set aside on the bench and allow to cool.

Sorrel Sorbet

• For the Sorrel Sorbet, place water in a saucepan, place over medium high heat and bring to 40°C. Add sugar, dextrose, maltodextrin and stabiliser. Stir to combine then bring the mixture to 65°C.
• Transfer to a bowl placed over a bowl of ice and stir occasionally until the mixture is cold.
• Once cold, add the sorrel juice and stir to combine.
• Transfer to an ice-cream machine and churn according to manufacturer instructions.

Chocolate Soil

• For the Chocolate Soil, combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment and mix to a crumble.
• Spread evenly on a lined baking tray and bake at 170°C for approximately 20 minutes.

Honey Crème Patissiere

• For the Honey Crème Patissiere, place gelatine in a small bowl and cover with cold water. Set aside for approximately 5 minutes until pliable. Once pliable, drain the gelatine and squeeze out excess water. Set aside until required.
• Combine 500g of milk and vanilla paste in a saucepan and gently warm over medium heat.
• Meanwhile, whisk together the remaining milk with the egg yolks, sugar, cornflour and custard powder in a bowl.
• Whilst whisking, gradually add the warmed milk into the egg mixture then return the combined mixture back into the saucepan and cook over medium heat until thickened.
• Add butter and softened gelatine, stirring until the gelatine is melted and the mixture is combined.
• Transfer to a bowl, cover with clingfilm and place in the fridge to cool completely.
• Once cool, transfer to a food processor and blend to loosen the mixture. Transfer to a bowl and fold through the whipped cream and honey. Place in the fridge until required.

Flourless Chocolate Cake

• For the Flourless Chocolate Cake, combine dark chocolate, sugar (A), butter and water in a bowl and stir over a saucepan of simmering water until the chocolate is melted.
• In a bowl whisk the eggs and sugar (B) until pale and fluffy.
• Fold the melted chocolate mixture into the egg mixture then transfer into a lined 20cm x 20cm x 5cm cake tin.
• Place inside a baking tray that is larger than the cake tin and pour boiling water, filling halfway up the side of the cake tin. Bake at 120°C for 1 hour and 40 minutes.
• Once cooked, remove the cake tin from the water bath and set aside on the bench to cool.

To Assemble

• To Assemble, place 2 heaped tablespoons of honey crème patissiere in the centre of a serving plate.
• Add small pieces of broken up flourless chocolate cake over the crème patissiere.
• Cover the cake with approximately 2 tablespoons of chocolate soil.
• Sprinkle 1 tablespoon of chopped smoked almonds and a pinch of bee pollen over the top of the chocolate soil.
• Crumble 2 tablespoons of charcoal honeycomb on top.
• Spoon a quenelle of sorrel sorbet and place on top of the honeycomb.
• Cover the dessert with dried sorrel leaves.