"Goat's yoghurt sorbet is one of my favourites because it's so versatile," says James Henry. "At Bones, we sometimes serve it with our version of a carrot cake, or with something as simple as strawberries and crisp clove meringue. We make our own goat's milk yoghurt, but a good shop-bought one works well too. When you're making the madeleines, make sure you caramelise the honey well; otherwise, the madeleines will be too sweet." You'll need to begin this recipe two days ahead to drain the yoghurt.
Note Dried lavender is available from Herbie's Spices. Madeleine moulds are available from select cookware shops.