created with L'OR Espresso Papua New Guinea
Soak gelatine in cold water to soften.
Combine cream (A), coconut, L’OR Espresso Papua New Guinea, and salt together in a pot and bring to a simmer over medium heat.
Then pour hot mixture into a jug with white chocolate and blend using an immersion blender.
Blend in gelatine and allow to cool then add in cold cream (B). Set aside in the fridge in a container.
Once ganache is fully set, transfer to a mixer with a whisk attachment and whisk on high speed until stiff peaks form. Transfer to a piping bag and store in the fridge until needed.
Prepare this one day in advance.
Combine milk and ground coffee together and allow to steep overnight. The following day, strain through a fine sieve lined with cloth.
Place coffee milk and cream in a saucepan and bring to a simmer. Meanwhile whisk yolks and sugar together until fluffy, then whisk in hot liquid mixture.
Return to the heat until it reaches 85C or thickened enough to coat the back of a spoon.
Chill the mixture and then churn in an ice cream maker. Store in the freezer until needed.
Whisk all the ingredients together and bring to a boil.
Transfer the hot mixture to a container and let it set in the fridge.
Once jelly has set, transfer to a blender and blend until smooth. Then transfer to a piping bag.
Preheat the oven to 160C.
Combine the sea salt, palm sugar, butter and chocolate together in a glass mixing bowl and microwave on high for 45-60s bursts stirring in between until fully melted.
Whisk in eggs until combined.
Sift the rest of the dry ingredients into the chocolate mixture and fold until a batter is formed.
Line a baking tray with baking paper and spray with oil.
Spread brownie mixture 2cm in thickness and bake for 15-20 minutes.
Set brownie aside and allow to cool down at room temperature before placing into the fridge.
Then cut brownies into 5cm wide ellipses with a ring cutter.
Mix together to create a compote like texture, set aside until needed.
Scrape vanilla beans with the pods into a small bowl and heat up the grapeseed oil to 100C.
Then pour the grapeseed oil into the bowl, mixing the vanilla. Allow to cool.
Place brownie ellipse onto the middle of the serving plate and then pipe a large dollop of whipped ganache on top. Create a well on the ganache with the back of the spoon that isslightly heated.
Garnish the outside of the ganache with white edible flowers.
Then place a spoonful of fresh feijoa and guava mix in the well of the ganache.
Place a rocher of coffee ice cream on top of the guava and drizzle with vanilla oil on top