Coconut Panna Cotta with Strawberry Gel, Strawberry Sorbet, and Black Pepper Sugar Tuile

Panna cotta: Place the coconut purée, coconut milk, and sugar in a pan and bring to the boil, heating until the sugar dissolves. Remove from heat, cool slightly, add the soaked gelatine, and cool to room temperature. Cut 8 x 12 cm acetate squares, roll into cylinders, secure with tape, and cling-film the bottoms. Stand the cylinders upright (using egg trays for support), pour in the panna cotta mixture, and freeze until solid.

Strawberry gel: Blend the strawberries until smooth and pass through a fine strainer. Combine the purée, water, and agar agar in a pan and bring to the boil. Cool slightly, add the soaked gelatine, and keep at room temperature until ready to serve.

Strawberry sorbet: Make a purée the same way as for the gel. Bring the water and sugar to the boil, heat to 120°C, then pour over the strawberry purée. Combine well, transfer to an ice cream maker, churn until set soft, then freeze until ready to serve (a Pacojet-style freeze works well if available).

Black pepper sugar tuile: Combine the isomalt, glucose, and black pepper in a pan and bring to 160°C. Pour the hot mixture onto a silicone mat or greaseproof paper and let set. Once set, break up and blitz in a blender into a fine dust; sieve the dust in a thin, even layer onto a silicone mat. Bake in a 120°C oven (no fan) for about 30 seconds, until glass-like. Cool, then snap into shards.

To finish: Remove the panna cotta from the freezer, peel off the acetate, dip each cylinder into the strawberry gel to coat, then repeat for a second layer once set. Slice diagonally into pieces about 6 cm long. Arrange on plates with crushed biscuit, a scoop of strawberry sorbet, and garnish with mint, sliced strawberry, and shaved coconut.