Combine raspberry and apple juice, lemon juice, agar agar and 100 grams of the caster sugar in a saucepan and heat until just below boiling point.

Pour jelly mix into a flat tray and set in the fridge.

The mixture should set into a fairly firm jelly which can then be broken into smaller pieces.

In a high-sided jug or container add the remaining sugar to the jelly pieces.

Little by little stream in the pressed berry juice and olive oil, alternating between the two, blitz constantly with a high-speed stick blender.

The process here is similar to that used for making mayonnaise.

Pay attention to the consistency of the emulsion as you add the liquids.

Depending on the quality of your olive oil or the firmness of your jelly you may find more or less oil is necessary.

What you want to create is a firm and smooth gel that holds it’s own shape.

You can also add a little more sugar if you’d prefer a sweeter paste, or a little more lemon juice if you’re more into fresh flavours.

Slick a generous spoon of gel across the plate, scatter broken meringue and fresh berries then dollop on some vanilla mascarpone cream (equal parts mascarpone to whipped cream with the seeds of one vanilla pod).

Finish with cracked pepper, a quick drizzle of balsamic vinegar, slithers of fresh basil and a dust of icing sugar.