Heat the milk and cream with the chopped Camembert.

Cook gently until the Camembert has melted. Blend the mixture and strain through a fine sieve.

Pour into a siphon and refrigerate until completely cold. Once chilled, charge the siphon with two gas cartridges.

Peel and dice the pears.

In a saucepan, cook the pears with the cider vinegar over low heat until the mixture is dry and resembles a thick compote. Set aside to cool.

Peel and quarter the pears. Combine with the hazelnut oil and cider vinegar, then marinate in the fridge for 2 hours.

Slice the Camembert thinly and place on greaseproof paper.

Microwave at maximum power for 3–4 minutes until crisp.

Allow to cool, then reduce to a fine powder using a blender.

Place a spoonful of pear compote in the centre of each plate.

Top with a dome of Camembert siphon, then sprinkle with the Camembert powder.

Garnish with marinated pear slices, watercress shoots, and garden herbs.