By Jason Licker
10ggelatine sheets, bloomed
Passion fruit Cream
200g(each) passion fruit purée and sugar
17ggelatine sheets, bloomed
150g almond flour
132g(each) butter and sugar
112g all-purpose flour
For the coffee-whisky foam: heat milk, heavy cream, sugar and ground coffee in a saucepan over a medium heat to a boil. Add in the bloomed gelatin and whisky and stir until gelatin has dissolved. Strain the mixture and set aside to cool. Once cool, transfer the mixture into an espuma gun.
For the passion fruit cream: heat heavy cream, passionfruit purée and sugar in a saucepan over a medium heat to a boil. Add in the bloomed gelatin and stir until gelatin has dissolved. Remove saucepan from the heat and set aside the mixture to cool. Once cooled, add in the whisky and keep chilled.
For the chocolate crumble: Mix all the ingredients in a mixing bowl. Spread the mixture onto a baking tray and bake in a pre-heated oven at 165ºC until dry and crispy, for about 25 minutes. Spoon the passion fruit cream into each serving glass. Discharge the coffee whisky foam on top and sprinkle with chocolate crumble. Serves 4