• Preheat oven to 180°C.
• Grease and line a 20cm x 8cm loaf tin, ensuring the paper sits up above the edge of the tin.
• Prechill a blast freezer to -40°C

Caramelised Banana

• For the Caramelised Bananas, add sugar to a saucepan on a high heat and cook until the sugar dissolves and caramelises.
• When the caramel is a deep golden brown, add the bananas to the pan and stir to combine. Allow to cool for a minute before deglazing with the rum.
• Add the butter and cook on a medium heat until the butter melts and the bananas start to soften. Remove from the heat whilst the bananas still have some form. Set 90g aside for the mousse.
• Place 10cm silicon egg moulds on a baking tray and spoon 20g of the caramelised bananas into each of the cavities. Fill at least four and place in a blast freezer.

Avocado Cream

• For the Avocado Cream, blitz all the ingredients together in the Thermomix for 30 seconds, speed 5, until very smooth. Pass through a fine sieve and transfer to a piping bag.
• Pipe a thin layer of avocado cream on top of the frozen banana in the egg moulds, so that the banana is completely covered.
• Smooth with the back of a spoon if necessary and return the mould to the blast freezer.

Passionfruit Curd

• For the Passionfruit Curd, combine all the ingredients in a Thermomix jug and cook for 8 minutes, 80°C, speed 4 to make a thickened curd.
• Transfer the curd to a piping bag. Remove the egg moulds from the blast freezer and pipe a thin layer of the curd on top of the frozen avocado cream so that the cream is completely covered.
• Smooth the curd with the back of a spoon if necessary and return the curd to the blast freezer. Reserve the remaining curd in the fridge.

Coffee Ice Cream

• For the Coffee Ice Cream, mix half of the sugar with the ice cream stabilizer in a small bowl.
• In a saucepan on low heat, heat the milk and milk powder. Add the trimoline, glucose and the remaining sugar, then stir to combine. Heat until the mixture reaches 40°C, then add the cream and sugar/stabiliser mixture. Heat to 85°C for 2 minutes then add the coffee. Strain into the cannister of a micro-puree machine (FRXSH Mousse/Pacojet), then rapidly chill the mixture using liquid nitrogen. When frozen, prepare the mixture in the micro-puree machine and process until smooth and creamy. Or alternatively, place the gelato in an ice cream machine when cooled and churn.
• Transfer ice cream to a piping bag and prepare a 3.5cm diameter silicon dome mould on a baking tray. Fill at least 8 cavities. Level the surface of the domes using an offset spatula and place in the blast freezer for 40 minutes or until frozen solid.
• When frozen, attach two of the halves together and give a little squeeze so that they make a whole sphere. Return to the blast freezer.

Banana Cream Mousse

• For the Banana Cream Mousse, place the cream in a stand mixer with a whisk attachment, whip the until firm peaks and set aside.
• Place the banana puree and vanilla in a Thermomix jug and puree speed 5 for 20 second. Cook for 2 minutes, 100°, speed 3.
• Add the chocolate and mix for 30 seconds, speed 2 until the chocolate is completely melted and the mixture has emulsified.
• With a spatula, fold ¼ of the whipped cream into the banana/chocolate mix. Gently fold this mixture into the remaining cream until smooth and thoroughly combined. Place into a piping bag.
• Ensuring they are frozen, remove the frozen desserts from the egg mould. Pipe the banana cream mousse into the moulds until they are ½ full, then return the frozen portion back into the mould and push down slightly. Pipe the mousse on top to fill the cavity and smooth over with a spatula to achieve a level insert. Return to the blast freezer for 40 minutes or until frozen.
• Remove from the freezer and use a melon ball scoop to remove a 3.5cm diameter cavity for the stone. Return to the blast freezer until completely frozen.

Vanilla Sponge ‘Toast’

• For the Vanilla Sponge ‘Toast’, melt butter in a large, microwave proof bowl.
• In the bowl of a stand mixer fitted with a whisk attachment, combine the eggs, vanilla paste and the sugar. Whisk on high speed for 12 minutes until pale and thick. Remove the bowl from the stand mixer and using a spatula, fold in the sifted flour and salt.
• Add a ¼ of the batter to the bowl of melted butter, fold to thoroughly combine and then add back into the remaining batter. Mix until thick and shiny.
• Pour the batter into the loaf tin and bake for 20-25 minutes until a skewer comes out clean.
• Allow to cool for 15 minutes before gently turning out onto a cake rack to finish cooling. Cut the loaf into 2cm thick slices.

Green Chocolate Spray

• To prepare the Green Chocolate Spray, melt the cocoa butter and the chocolate in a microwave-proof bowl in 30 second increments until melted. Add the appropriate amount of colouring to resemble an avocado skin, mixing together until evenly combined.
• Strain through a sieve into the canister of spray paint gun.
• Remove the avocados from the egg moulds and place on a baking tray lined with baking paper. Spray the avocado evenly all over, starting with the flat side of the avocado face down and then turning over and spraying that surface last. Place back into the blast freezer for 15 minutes or until set.

Coffee Crunch Dip

• For Coffee Crunch Dip, combine the milk and white chocolates with cocoa butter in a microwave-proof bowl and heat for 30 second increments until melted. Add the feuilletine, coffee and the appropriate amount of food colour. Mix until combined.
• Remove the frozen avocados and immediately dip the outside, curved portion into the chocolate mixture. Using a skewer, push the avocado down until the mixture reaches the top of the outside. This will achieve the dimpled effect on the avocado skin. Remove with a skewer and hold upside down for a few seconds whilst the mixture drips off. Return to the baking tray, placing the flat side of the avocado down and freeze immediately.

Milk Chocolate Dip

• For the Milk Chocolate Dip, combine the chocolate and cocoa butter in a microwave-proof bowl and heat for 30 second increments until melted. Strain into a jug.
• Remove the coffee spheres and using a skewer, pierce a coffee ice cream ball. Dip the ball of ice cream into the chocolate dip, remove the skewer and hold upright for a few seconds whilst the chocolate sets. Place onto a lined baking tray and place in the freezer. Prepare at least 4.

Caramelised Toast

• For the Caramelised Toast, place milk, vanilla paste, eggs, sugar (a) and salt in a medium bowl, and whisk until combined. Strain through a sieve into shallow, flat bowl. Insert the sponge slices for 10 seconds, ensuring they are fully submerged.
• Place the slices onto a wire rack over a baking tray to catch drips.
• Heat the caster sugar (b) in a medium non-stick fry pan until just melted and starting to turn a golden-brown colour. Turn the heat to medium-low and add the butter, swirling around in the pan.
• When butter has melted, add the slices of soaked sponge to the pan and cook for 2-3 minutes until brown and caramelised. Flip using a fish spatula and cook for the same amount of time on the other side. Remove from the pan and drain on paper towel.

To Assemble

• Place a piece of caramelised toast on the plate.
• Pipe some of the passionfruit curd on the side of the toast to resemble melted butter.
• Add the finished avocado and place the coffee ice cream ‘stone’ inside the avocado.
• Serve immediately.