Passion fruit cream, coconut crumble, tonka bean frothed milk |

Preparation time: 45 min

Preheat your four at 400 °F

• Frothed tonka bean cream

  Grate the tonka beans into the milk in a saucepot on medium heat. Remove from heat once steaming and let infuse, then add the sugar. Let steep for 30 minutes then pour the infused milk into a mixing bowl and then add the cream. Strain the mix with a fine mesh sieve and place it into a siphon with MAXIMUM 2 cartridges, never more (dangerous). Place the siphon on its side in the fridge, ideally for at least 4 hours.

  Shake well before using.

• Coconut crumble

  In a mixing bowl, combine the sugar, flour, coconut and almond powder. Cut the butter into small cubes and then mix them into the bowl of dry ingredients, rubbing the pieces of butter between your hands (sablé). Once it is mostly incorporated (it is normal to have chunks still) spread the mix on a baking sheet, and leave to dry overnight at room temperature. Cook at 200°C (395°F) for 5 minutes.

• Passion fruit cream

  Soak the gelatine sheets in cold water, set aside.

  Zest the oranges and mix the zests with the sugar.

  In a saucepot, heat the lemon juice, the passionfruit, eggs, the orange zested sugar and the gelatine (after squeezing out the excess water). Heat to approximately 83°C or until a slight thickening. Let it cool off the stove, and add the butter once it has cooled to about 45°C. Pour the mix into your molds or glasses.