Pierce the avocado skin, place in a bag with 60ml olive oil and cold smoke using a smoking gun, lock in the smoke by rolling the opening of the bag. Allow to sit for 10 minutes, and repeat the process 3 times.
Bring milk to the boil with peppercorns and salt.
Strain over whisked eggs and yolks.
Place into Thermomix and blend in the avocado flesh and olive oil.
For the caramel
Make a dry caramel by putting sugar in a pan and melting over low heat and cooking until it reaches a dark point, deglaze with vinegar and water.
Use 1 tsp at the bottom of each ramekin or dariole mould, allow to cool.
Pour 90ml crème caramel mixture over the top.
Steam, wrapped in clingfilm at 85°C, until set, about 15 minutes.
Place the beetroot in a pot and cover with cold water, add 1 tablespoon of salt and bring to a boil, reduce heat to a gentle simmer, and cook
for 15 minutes.
Strain the beetroot, reserving 75ml of the cooking juice, place into a blender or food processor, and blend with the egg whites and nori.
Spread this mixture out over 4 silicon mats, or baking paper, spreading as thin as nori sheets (the aim is to resemble regular nori).
Dehydrate these sheets in an oven at 80°C for 1.5 hours. Break into large pieces and store in an airtight container.
Bring the cream with coriander and lemon zest to a boil.
Whisk together the egg yolks, sugar, agar agar and scald with the boiled milk. Pass this mixture and cook in the Thermomix on speed 4 for 8 minutes at 90°C. Once it is cooked, turn off the heat and blend in the mussel on high speed, once it has cooled to 50°C, pass and cool over ice bath.
Fold in 400ml semi whipped cream.
Turn out crème caramel into middle of the bowl, place a scoop of the mussel cream, and cover with a piece of beetroot nori.