Avocado with coffee, milk chocolate, and pistachio

Coffee meringue:

1. Combine all ingredients, except the sugar, using a stick blender. Allow the mixture to rest for 2 hours.
2. Beat up the mixture to stiff peaks using a planetary mixer with whisk attachment.
3. Whisk in the sugar, then place the mixture into a piping bag with a round nozzle.
4. Place silicone mats onto baking trays.
5. Allow to dry for 2-3 hours (depending on size) in an oven or drying cabinet at approximately 75°C.
6. Store in an air-tight container with silicone granules.

Avocado sorbet:

1. Mix all the ingredients in the blender until smooth.
2. Turn the mixture into ice cream using an ice cream maker or Pacojet.

Coconut panna cotta:

1. Heat the coconut cream and sugar and reduce by half.
2. Add the whipping cream and bring back to the boil.
3. Soak the gelatin in cold water.
4. Dissolve the gelatin in the warm coconut mixture and set aside to cool.
5. Pour the mixture into a mould and allow to set in the refrigerator.

Coffee ganache:

1. Bring the cream, water, butter, glucose syrup and instant coffee to a boil.
2. Remove the pan from the heat and stir in the chocolate until you have a smooth mass.
3. Pour the ganache into a mould or onto a plate covered with baking paper.
4. Allow to set.
5. Cut or punch out into the desired shape.

Mixed citrus fruit gel:

1. Squeeze the juice from the citrus fruit of your preference. Add a little zest if desired.
2. Bring all the ingredients to the boil and pour through a fine-meshed sieve.
3. Set to cool and allow to gel.
4. Put through the blender until you have a lustrous jelly.

Pistachio sponge cake:

1. In a blender, blend the sugar and pistachio until smooth.
2. Add the egg whites and tempura flour and blend until smooth.
3. Transfer to a siphon and aerate with two cartridges.
4. Shake well and spray into paper cups.
5. Fill the cups by no more than 30%, as they will rise considerably.
6. Cook them in the microwave at full power for 50 seconds.
7. Let the cups cool upside-down and then cut them open to turn out the cakes.

Sweet avocado crème:

1. Bring the water to the boil.
2. Combine all other ingredients in a blender and add the boiling water.
3. Blend at high speed until smooth.
4. Strain through a fine sieve and transfer to a squeeze bottle.
5. Store in the refrigerator.

Finishing and presentation:

1. Place the coconut panna cotta on the plate.
2. Make a perfect quenelle from the coffee and milk chocolate ganache and place to the bottom right of the panna cotta.
3. Finish the plate with three pieces of the pistachio sponge cake.
4. Pipe the sweet avocado crème and citrus gel on the plate around the panna cotta and ganache.
5. Carefully add three coffee meringues.
6. Sprinkle a little coarsely ground pistachio over the plate.
7. Make a quenelle from the avocado sorbet and place on top of the ground pistachio.
8. Finish with edible marigolds, such as lemon gem and orange gem, to finish the plate.