• Preheat oven to 160°C Fan Forced.

For the Ginger Ice Cream

• Bring cream, milk and ginger to a simmer in a small saucepan over. Meanwhile whisk egg and sugar together.
• Temper by pouring hot cream and milk mixture into egg mixture and pour back into saucepan over medium heat.
• Cook to 82°C then remove from the heat emulsify using a stick blender. Strain through a fine sieve and discard ginger solids.
• Pour mixture into a pan and cool down in the freezer until cold. Churn in an ice cream machine or with liquid nitrogen until smooth and creamy.
• Reserve in freezer until ready to plate.

For the Yoghurt Foam

• Combine cream and sugar into a saucepan and bring to a simmer.
• Squeeze water from the gelatine leaf then add to cream mixture.
• Remove from the heat and mix until the gelatine has melted.
• Pour mixture into a stainless steel bowl and chill until cool.
• Add in yoghurt and lemon juice and emulsify with an immersion blender until smooth.
• Pour mixture into a syphon canister and charge twice with cream chargers, shaking well after each addition.
• Keep refrigerated.

For the Honey Wafer Threads

• Place raw sugar into a spice grinder and grind to a fine powder.
• Place the powdered sugar, butter and honey into a pot and cook until sugar dissolves.
• Remove from the heat and transfer mixture into a stainless steel bowl.
• Whisk egg whites and gradually whisk into hot sugar and honey mixture.
• Mix until combined, add in plain flour and mix until well combined.
• Refrigerate until cold.
• Once the mixture has chilled, spread one third of the mixture thinly onto a silpat mat and freeze until pliable.
• Using a plastic comb, comb off the excess mixture to create thin strands of batter.
• Bake for 5-10 minutes or until golden.
• Remove from the heat and before it cools down, bring the threads together to make one ball. Allow to cool down and harden.
• Keep in an airtight container.

For the Ginger Gastrique

• Combine all ingredients and cook until reduced and jammy.
• Pour out onto a tray and cool down, transfer mixture into a piping bag.

For the Verjuice Gel

• Whisk caster sugar and agar agar together until combined and set aside.
• Place verjuice into a pot and bring a simmer. Whisk in sugar mix and bring to a boil. Boil for 2 minutes and remove from the heat.
• Pour mixture into a tray and chill in the freezer until set.
• Once set, transfer gel into a tall canister and emulsify with an immersion blender into a liquid gel, adding extra water and ginger juice, one teaspoon at a time, until a silky gel consistency is achieved.

To Serve

• Place a pinch of crushed Honey Wafer Threads on the bottom of your serving plate, topped with a scoop of Ginger Ice Cream followed by a drizzle of Verjuice Gel and Ginger Gastrique.
• Squeeze Yoghurt Foam over the top, then top with a pile of Honey Wafer Threads and finish with a few picked elderflowers.
• Serve immediately.