This dish by Quique Dacosta was inspired by his mother’s jewellery box. It’s filled with a jasmine and sandalwood sorbet to represent her perfume, and topped with edible ‘jewels’, such as yuzu marshmallow pearls. The whole dish is served in a real jewellery box, which plays a melody when opened. At the restaurant, the team finish the dish with edible rice paper lattices made with a Cricut maker, and then caramelise them with syrup. Another simpler edible decoration would work in their place. This recipe is a summary of the restaurant’s process when making the dish – feel free to just try making one of the components, or use it as inspiration for your own dishes.