• For anglaise, place milk and cream in a saucepan. Add trimoline and vanilla bean and bring to the boil. Remove from heat and strain.
• Beat yolks and sugar until pale and creamy. Slowly whisk in hot cream mixture, pour into a clean saucepan and cook over a medium heat until thick and mixture thickly coats the back of a spoon. Stir until cooled over an ice bath if desired.
• For white chocolate mousse, place cream and iota in a saucepan. Whisk to combine, ensuring the iota is completely incorporated and place over a medium heat, bringing to the boil. Remove from heat.
• Strain gelatin, squeezing out excess water and stir into warm cream.
• Stir chocolate and 200ml anglaise into warm cream and gelatine mixture and chill over an ice bath to cool quickly, stirring occasionally.
• Pour into a creamer dispenser filling just above ¾ full and load with 2 gas chargers.
• Pipe into three of the 42mm half-sphere moulds, level tops and freeze until firm.

For Peach Jelly

• For peach jelly, place peach puree and agar agar in a saucepan and bring to the boil. Remove from heat.
• Squeeze excess water out of gelatine and stir into peach puree. Spoon into three of the 42mm half sphere molds until almost full and freeze until firm.
• Pour remaining jelly into a bowl and refrigerate until firm. When firm and set, break up. Place in a food processor and process until a smooth puree. Spoon into a piping bag and keep to one side until required. When required cut the tip of the piping bag to create a thin nozzle.

Butter Shortbread

• Preheat oven to 160°C.
• Place all ingredients in a food processor and process until mixture becomes a ball. Tip out and shape into a disc. Cover with plastic wrap and refrigerate for 10 minutes to rest.
• Take two sheets of baking paper and roll out dough between the two sheets to 4mm thick. Carefully lay on an oven tray and remove the top sheet. Bake for 12-15 minutes or until crisp and golden. Allow to cool, break up into pieces and place in a food processor. Process to a coarse crumb and set to one side until required.

White chocolate and caramel wafer

• Turn oven up to 180°C. Place glucose and fondant into a saucepan and bring to 100°C. Add isomalt and bring to 160°C. Add white chocolate, stir to combine and immediately pour mixture onto a baking tray lined with a silicone mat. When cool, break up and place in a food processor and process to a fine powder.
• Place a 10cm ring cutter on a baking paper lined tray. Fill a small fine sieve with a few spoonfuls of powder and sieve a 2mm thick layer of powder into the cutter, ensuring that the powder evenly covers the inside of the cutter. Repeat so you have 2-3 discs on a tray. Bake for 3 minutes or until melted. If there are holes in the disc very quickly fill this with a little bit of powder and place back in the oven for 30 seconds. Repeat until you have 4-6 wafers and allow all to cool. Cut enough squares of baking paper for your wafers and place each wafer on a fresh piece of paper. Keep to one side, stored in a sealed plastic take away container until required.

White chocolate cage

• Fill a piping bag with white chocolate and snip the end to allow for a thin stream. Ensure that the ice half spheres are completely frozen and not melting, pipe chocolate over the ice half spheres in a lattice pattern, ensuring to pipe a layer of chocolate around the edge to reinforce the cage and allow to sit until set completely before using a 6.5cm round cutter to cut edges and release from the ice. Place on a tray and refrigerate until required. Repeat until you have 6-8 half spheres.

To serve

• Pop a jelly and a mousse out of the moulds and gently join together, running your finger around the join to seal. Repeat with the remaining jelly and mousse to create spheres, return to moulds and place in the fridge until ready to serve.
• When ready remove from moulds, place a wafer over the sphere and using a blowtorch gently using a circular motion torch the wafer and it will encase the sphere.
• Arrange a scatter of red and gold raspberries on a serving plate, and spoon over shortbread crumble. Place a white chocolate half sphere cage next to the raspberries and place the wafer encased mousse and jelly sphere inside. Lightly pipe some white chocolate around the edge of the white chocolate cage and place the second half on top. Cut the tip of the jelly piping bag to create a thin nozzle and pipe a few dots of puree on the plate.