Boil cream with sugar. Stop the heat and add in gelatin mass and vanilla. Pour in soya bean milk. Set in chiller for 4 hours with ring mould.
Burn the almond slice into dark brown colour. Infuse with whipping cream (A) for 2 hours. Sieve away the almond slice and mix well with whipping cream (B) and honey. Whisk till medium peak for piping.
Mix well all ingredients into crumble. Bake at 165°C for 16 minutes.
Assembly, layout and finishingPlace the soya bean panna cotta on the plate.Place the berries,mint leaf and the crumble on the side.Snow powder on the berries and crumble.Pipe the Smoke Almond Cream.Decorate with Dobla Polar Bear.