Created exclusively for ProCook by Dan Pawson: Junior Masterchef, Yorkshire winner

Ingredients

For the fig compote

250g fresh figs

100g brown sugar

750ml hot water

1 vanilla pod

3 tablespoons of Cointreau

150g cottage cheese

165g cream cheese

175ml double cream

For the mint sorbet

25 fresh mint leaves

425ml water

100g caster sugar

Juice of 2 lemons

Zest of 2 lemons

3 drops of green food colouring

1 egg white

Sprigs of mint to garnish

For the honey tuile biscuits

2tbsp unsalted butter

2tbsp honey

20g confectioners sugar, plus extra for dusting

20g plain flour

1 large egg white, lightly beaten

Begin by making the mint sorbet.

Add the water, sugar and lemon zest into a heave based saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil and simmer for 5 minutes without stirring. Remove this from the heat and stir in the lemon juice and mint leaves then leave to cool completely.

In a separate bowl whisk the egg whites into stiff peaks then add to the sugar and water mixture.

If using one, transfer the mixture into and ice cream machine and blend until set.

If not using an ice cream machine you can achieve the same results by placing the mixture in a tub in the freezer and mixing by hand every 10 minutes.

Leave in the freezer until needed.

Meanwhile prepare the fig compote.

Boil the figs, sugar and water until thickened then leave to cool.

Once cooled add the vanilla pod, cointreau, cottage cheese, cream cheese and double cream then blend until smooth and set aside until needed.

Finally prepare the honey tuile biscuits.

Preheat the oven to gas mark 5.

Ina medium bowl cream the butter, honey, flour and confectioners sugar together. Add the egg white and beat the mixture until smooth.

Spoon 5 well rounded teaspoons of the mixture onto a prepared baking sheet, approximately 4 inches apart, then spread evenly into 3-3.5 inch rounds approximately 4 inches apart.

Bake the tuiles for approximately 12 minutes then leave to cool.

To serve, place a tuile in the middle of the plate with a mound of fig compote on top. Place another tuile biscuit on top of this then a mound of sorbet. Garnish with fresh mint leaves.