5g gelatine sheet gold strength – dissolved in water
Honey panna cotta
300g pouring cream
7g gelatine sheet gold strength – dissolved in water
White chocolate paint
400g white chocolate
300g cocoa butter
5g titanium dioxide
Note: It is difficult to make small quantities of this due to the spray gun
20g espresso coffee beans – ground
6g agar agar
Note: It is difficult to make small quantities of this due to the blender
Begin by making the avocado cream In a blender place the avocado flesh, 150g of the pouring cream, honey and table salt. Blend until smooth, pass through sieve and set aside.
In a small saucepan heat remaining cream and gelatine sheet, whisk until dissolved. Fold through avocado mixture and pour 100g of mixture into desired bowls. Allow to chill in fridge for 30 mins.
The honey panna cotta is made heating cream, honey and gelatine until dissolved. Allow to cool before pouring on top of the avocado cream. Pour 60g of panna cotta on each of the avocado cream making sure to cover the avocado. Allow to set for 1 hour.
To make the white chocolate paint, dissolve cocoa butter and chocolate on a double boiler, when smooth using a stick blender, mix through titanium powder. Once coloured, pass through a fine sieve and pour into a spray gun. When the plates are chilled, spray with the white paint until completely covered. Repeat this process twice. Return to fridge.
For the coffee gel, bring the water, milk, honey and coffee to the boil in a saucepan. Strain through into new saucepan, allow the liquid to cool slightly and add the agar agar. Whisk back to the boil and allow to set in the fridge. When firm, blend until smooth in a blender and place the gel into a squeeze bottle with a fine nozzle.
Dot the spray painted plate with the coffee gel. Serve.