Florida Grapefruit x Wild by Tart Posset with Florida Grapefruit Jelly and Fennel Milk Meringue

1. Bloom gelatine leaves in ice water until soft.

2. In a small saucepan, combine grapefruit juice and sugar, then bring to a simmer and remove from heat.

3. Squeeze out all water from bloomed gelatine and add it to the simmered juice until dissolved.

4. Strain over desired moulds with 40g of mixture in each.

5. Allow to set in the fridge.

1. Place cream and sugar in a pan and bring to a light boil, simmer for 3 minutes and take off the heat and leave to cool for a few minutes.

2. Pour into prepared moulds over set jelly.

3. Place in fridge and leave it to set (usually a couple of hours).

1. In a small bowl, combine sugar and milk powder, then set aside.

2. In a KitchenAid fitted with a whisk attachment, place egg whites and begin to whisk on medium/high speed.

3. Once whites get frothy, slowly start to rain in the sugar mixture, whip until stiff peaks.

4. Fill a piping bag with meringue and put a long line across a silicone baking mat on a baking tray, sprinkle on top crushed fennel.

5. Bake at 100 degrees C (fan 3) for 30 minutes or until meringue can cleanly and easily peel off the silicone baking mats.

1. Bring juices and sugar to a boil, and simmer for 5 minutes.

2. Remove from the heat and add thyme.

3. Leave to infuse overnight, then strain.

1. Take the posset and submerge in a bowl full of hot water for a few seconds, being careful to not get any water on the posset itself.

2. Place a plate on top of the posset and flip over in one motion. Place the plate the right way up on your surface. Slowly remove the mould from the plate exposing the posset and jelly.

3. Clear up with a cloth any cream that could have melted away from the posset onto the plate. Drizzle around the plate the grapefruit thyme syrup. Place the Florida Grapefruit segments on top of the syrup, then place the meringue on top of the jelly. Garnish with micro fennel fronds.