For the Soft Toffee:

Scrape the vanilla in to the hot cream and infuse with the pod for 1 minute.

Cook the caster sugar with the glucose to a golden caramel and add the butter.

Remove the vanilla pod from the cream and gradually whisk over the caramel.

Cook to 113° C then pour into a deep stainless steel tray to cool.

When cold, set in fridge for 1 hour and roll down to 3mm thick between 2 sheets of silicon paper.

Set in the freezer and cut into 13cm x 3.5cm.

Reserve in the freezer until needed.

For the Lemon Linzer Sable:

Cook the yolk completely in the microwave for 20 seconds and pass through a sieve.

Sieve together the flour, fecule and icing sugar in the stand mixer bowl.

Add the softened butter and rest of ingredients. Mix with paddle briefly until incorporated.

Roll the dough to 4mm thick between 2 sheets of paper and set in the fridge for 1hour to 1.5hours.

Cut into 12cm x 2.3cm rectangles.

Cook on a silicon net, in the oven at 170°C, for 8-10 mins until a light golden colour.

For the Flourless Chocolate Sponge:

Whisk the whites and sugar until firm peaks.

Fold in the yolks and then the sieved cocoa powder.

Spread in an adjustable frame at 22cm x 36cm on a tray covered with silicon paper and bake in the oven, at 180°C for 10-12 minutes.

Cool down and freeze.

When cold, turn upside down, release the silicone paper off the sponge and place the sponge back on.

Remove the frame and trim the edges to make the sponge flat and level

Reduce the size of the frame by 1cm at each edge and press into the sponge.

For the Chocolate Cremeux:

Bring the milk and the cream to the boil; pour over the yolks and sugar.

Return to the heat and cook to 82°C for 30 seconds. Using a rubber spatula, gradually mix this over the partially melted chocolate to make an emulsion. Transfer into a deep bowl or jug and blitz with a stick blender for 1 minute, preventing any air bubbles.

Pour and spread evenly onto the flourless chocolate sponge in the frame.

Set for 2-3 hours minimum in the fridge.

When set, cut into rectangles 12 x 2.5cm.

For the Salted Butter Ice Cream:

In a deep medium size pan, cook the 160g sugar and butter to a brown caramel.

Bring the water and the glucose powder to the boil and pour onto the caramel.

Gradually whisk in the hot milk.

Mix the egg yolks with the 40g sugar, salt and UHT cream and add to the hot caramel milk.

Cook to 85°C, whisk in the inverted sugar, pass through a sieve and cool down in an ice bain marie.

Blitz for 1 minute with stick blender and churn.

SERVING:

Pipe 2 lines of melted chocolate on the plate.

Place a toffee slab in the centre with the sable and the chocolate sponge at the top.

Finish with a rectangle of shiny Araguani chocolate with edible gold leaf in one corner, liquid caramel drops and piped chocolate roots in cocoa powder.

Serve with a quenelle of salted butter ice cream and eat together with the dessert to lift the toffee flavour and refresh the dessert overall.