Macadamia

• Melt the couverture at 45 °C and the butter separately.
• Beat together the eggs and sugar.
• Mix the butter with the coating and add the beaten egg and sugar.
• Add the sifted flour with the baking powder and salt.
• Roll out into a 60x40 tin, 0.5 cm tall.
• Bake at 175 °C for 12 minutes.
• Leave to cool, then cut out internal discs.

• Bring the water and sugar to the boil.
• Add the vanilla.
• Set to one side.
• Glaze the brownie.

• Caramelize the sugar without water.
• De-caramelize with the warm cream.
• Add the butter and salt.
• Allow to cool in a dish, keeping it moving to ensure a good emulsion.
• Make a spiral on top of the brownie.

• Caramelize the sugar without water, the de-caramelize with hot water.
• Leave in the fridge to chill.
• Cut up the banana and put it in a vacuum bag with the caramel.
• Fill up to 100 % full.
• Set to one side.
• Strain and place on top of the toffee caramel.
• Freeze.

• Roast the macadamia nuts in the oven.
• Heat up the milk and add the roast macadamia nuts.
• Leave to infuse for 15 minutes.
• Blend with a blender.
• Sieve through a conical strainer and adjust the milk level until you obtain the initial weight of the milk.
• Add the gelatine.
• Incorporate the melted chocolate and create an emulsion.
• Add the macadamia paste and the cream.
• Mix with a blender.
• Leave to chill in the fridge for 24 hours.
• Assemble.

Place into the mould and insert the interior.
Freeze.

• Heat up the milk together with the powdered milk and glucose syrup.
• Add the gelatine leaves.
• Pour onto the chocolate at intervals, creating an emulsion using a hand blender.
• Strain.
• Coat at 35 °C.