Passion fruit caramel

Place the sugar in a pot on a medium to high heat, shake the pot when the sugar starts to change colour.
Be careful not to stir the sugar as it will crystallise.
Once the sugar is at the right colour deglaze/pour the passion fruit juice and coconut cream.
Reduce the heat to medium and allow the sugar to dissolve.
Add cocoa butter, salt and reduce for 5min.
Then add agar agar and reduce for additional 5min.
Remove from heat and allow to set in fridge.
Once fully set in the fridge blend well.

Brown sugar crumble

Place all the ingredients in a mixer with paddle attachment and mix on low speed until a crumb forms.
Bake off at º175 for 10 min, run a whisk/fork through the crumb to keep it from clumping and repeat for another 10min till golden.

Miso caramel

Place the sugar in a pot on a medium to high heat, shake the pot when the sugar starts to change colour.
Be careful not to stir the sugar as it will crystallise
Make a caramel with sugar, deglaze/pour with coconut milk & miso whisk well to stir in miso.
Reduce for 10 min on a low heat.

Miso sponge

Whisk water and potato whip (SOSA) in mixer with whisk attachment till light and aerated, melt flora - not too hot & mix in miso until combined .
Stream into whipped water, fold in flour and baking powder.
Bake off at º165C for 20-25min.
You want a low heat to allow the sponge to rise evenly.

Miso meringue

Mix potato whip & xanthan in water & whisk in mixer on a high speed until fluffy and aerated like a usual meringue
. Place the sugar take sugar and water in a pot and take it to 118ºC degrees.
Stream into mixer as you would when making a normal Italian meringue.
Add miso at the end and gently fold in.
Pipe onto a lined stray and dry out overnight in a dehydrator, if you don’t have one use an oven on the lowest heat for 5-6 hours.
Test and if needed leave for longer.

Coconut ice cream

Heat up the coconut cream & milk with lemon zest & vanilla.
Once warm stir in sugar till dissolved.
Cool and churn immediately