Polenta cake with lime strawberries & ginger labneh cream

For Sponge, preheat oven to 160°C. Grease a 29cm x 10cm loaf tin (1.8-litre capacity) and line the base and sides with two layers of baking paper, allowing 10cm overhang. Beat butter, sugar and a pinch of salt flakes in an electric mixer until pale and creamy for 5-6 minutes. Add eggs, one at a time, beating well after each addition, until incorporated. Add vanilla, then fold in flour in three batches. Spoon into prepared tin and smooth top. Bake until golden and centre springs back when lightly pressed, around 20-22 minutes. Set aside to cool completely in tin. Once cool, pierce with a skewer all over and brush with yuzu or lemon juice.

or Coconut Cherry Ice Cream, place cherries, sugar and half the yuzu or lemon juice in a saucepan over medium heat; cook until cherries have softened for 8-10 minutes. Cool briefly, then blend with a stick blender until smooth. Pass puree through a fine sieve; set aside to cool. Combine condensed milk, coconut cream, remaining yuzu or lemon juice and ½ tsp salt flakes in
a large bowl. Whisk cream and icing sugar in an electric mixer until firm peaks form. Fold whipped cream into condensed milk mixture in 3 batches. Drizzle over cherry puree, then using a skewer, gently swirl to create a ripple effect. Pour over sponge to fill tin, then freeze until firm for 8 hours; you may have a little mixture leftover. Cover with plastic wrap, then freeze until ready to serve.

Combine cherries, yuzu or lemon juice and sugar in a bowl. Set aside to macerate, stirring occasionally, for 30-45 minutes.

Meanwhile, for Italian Meringue,
stir sugar and ¼ cup water in small saucepan over medium heat until sugar dissolves. Cook until sugar syrup reaches 121°C on a sugar thermometer, about 10-15 minutes. A few minutes before sugar syrup is ready, whisk egg whites with cream of tartar in an electric mixer on medium speed to soft peaks. Increase speed to high, and, with motor running, slowly add hot sugar syrup. Reduce speed to medium, add vanilla extract and continue to whisk for about 15 minutes or until meringue is cool, glossy and very thick.

Remove slice from freezer and warm tin with a hot damp cloth. Remove slice from tin and place on a serving platter. Spoon Italian meringue over the top using an offset spatula to create swirls.
Return to freezer until ready to serve (up to 4 hours).

To serve, remove slice from freezer. Scorch with a blowtorch until burnished. Slice with a hot, dry
knife and serve with macerated cherries on the side.