Prepare the almond sponge: Combine flour, ground almonds, icing sugar, honey, and beurre noisette into a smooth paste.

Incorporate the beaten egg whites until the mixture is smooth.

Spread a thin layer of the almond sponge paste onto baking paper on a financier sheet.

Preheat oven to 180C and bake for approximately 6 minutes until golden brown.

Allow the almond sponge sheets to cool and then store in an airtight container, leaving them on the baking paper.

Prepare the vanilla ice cream: Bring milk and double cream to a boil in a stainless steel saucepan.

Add the vanilla pod and lemon thyme

Remove the saucepan from the heat.

Cover the pan with cling film and allow the milk-cream mixture to cool completely.

Strain the cooled mixture into a bowl or fresh saucepan.

Whisk the egg yolks and caster sugar until pale and fluffy.

Combine the egg yolk mixture with the milk and cream mixture.

Gently heat the combined mixture, stirring continuously, to create the ice cream base.

Allow the ice cream base to cool and then churn using an ice cream maker.

Spread the churned ice cream evenly on top of the prepared almond sponge and freeze until solid.

Prepare the meringue: Whisk the egg whites until they begin to become fluffy.

Gradually add the icing sugar and continue whisking until the meringue forms stiff peaks.

The meringue should be stiff and firm to the touch.

Assembly: Using a 40mm cutter, cut out ice cream cylinders on their biscuit base.

Fill a piping bag with meringue and snip off the end to create a 5mm hole.

Pipe lines of meringue over the top and down the sides of the ice cream cylinders, ensuring there are no gaps.

Using a fingertip, touch the surface of the meringue and pull outwards to create small points, giving the appearance of a hedgehog.

Return the assembled Baked Alaska to the freezer for one to two hours before serving.

Prepare the rhubarb consomme: Combine the stock syrup, vanilla pod, and star anise in a pan large enough to hold the rhubarb.

Add the blackberries and rhubarb to the pan.

Simmer the mixture until the rhubarb skins begin to split.

Cover the top of the pan with film.

Remove from heat and allow to infuse for 15 minutes.

Pass the liquid through a fine sieve and muslin, gently pressing the pulp, but avoiding forcing it to prevent clouding.

This should yield approximately 400ml of consomme.

Prepare the spiced Yorkshire rhubarb: Add butter to a saucepan, followed by sliced rhubarb, caster sugar, star anise, and vanilla pod.

Cook over medium heat for 10 to 15 minutes, until the fruit softens and forms a compote.

Baking: Preheat oven to 250C.

Place the assembled Baked Alaska on a cold baking tray.

Bake for 4 minutes until the surface turns a light brown color.

To finish: Place a spoonful of the spiced rhubarb in the center of a soup bowl.

Stand the Baked Alaska on top of the fruit base.

Pour the rhubarb consomme around the outside of the Baked Alaska.

Finish with drops of lemon oil.