1. Turn on the blast freezer to -40°C.
2. Preheat an underbench oven to 120°C fan-forced.
3. Preheat an underbench oven to 165°C fan-forced.

Prepare Moulds

1. Place 4cm diameter semi-sphere silicon mould & toast shaped silicon mould in blast freezer to chill.

Vanilla Pancakes

1. In a medium bowl, whisk the egg, milk and vanilla together.
2. Sift the flour into the bowl. Add the caster sugar and pinch of sea salt. Whisk until just combined, then fold through the melted butter.
3. Place a shallow medium non-stick frying pan over medium heat and spray with canola.
4. When the frypan is hot, add approximately 100g of batter to the pan and cook for 2-3 minutes or until bubbles in the batter start to pop. Flip pancake and cook for a further 1-2 minutes or until golden.
5. Line an oven tray with baking paper and chop approximately 60g of the pancake into approximately 2cm pieces. Spread evenly across the tray and bake in pre-heated 120°C oven for approximately 1 hour or until dry. Discard remaining.

Passionfruit Curd

1. Soak gelatine in a small bowl of cold water for 4-5 minutes, set aside until pliable.
2. Place the passionfruit purée in a small saucepan and bring to a simmer.
3. Meanwhile, in a medium bowl, whisk the caster sugar and eggs together.
4. Add warm purée to the egg mixture and whisk together. Return mixture to the saucepan and cook over medium heat until it reaches 82°C. Remove from the heat.
5. Lift gelatine from the water, squeezing excess water out. Add softened gelatine to the purée and egg mixture and whisk through to dissolve.
6. Transfer to a medium bowl, and set over a medium bowl of ice, stirring to cool to 40°C.
7. When mixture is at 40°C, transfer to a cannister and use a stick blender to blend, gradually adding the butter through it to emulsify.
8. Place at least one 5cm x 7cm x 2cm metal rectangle mould onto a silicon mat on a tray. Pour approximately 25g mixture into the mould to come ¼ of the way up the side.
9. Set mould aside in the blast freezer until required.

Sourdough Milk

1. Toast the bread in a toaster until golden brown. Set aside.

Maple Vanilla Caramel

1. Soak gelatine in a small bowl of cold water for 4-5 minutes, set aside until pliable.
2. In a small saucepan, combine the caster sugar and water over high heat until it turns a golden caramel colour. Remove from the heat and whisk in the softened butter.
3. Meanwhile, in another small saucepan, combine the cream, maple syrup and vanilla over medium-high heat and bring to a simmer. Strain through a small strainer and set aside.
4. Return the caramel to medium heat and gradually add in the maple cream, whisking until combined.
5. Lift gelatine from the water, squeezing excess water out. Add softened gelatine and sea salt to the saucepan and whisk through.
6. Transfer the caramel to a medium bowl and set aside, to allow to cool to 40°C.
7. When at 40°C, pour a 20g layer of caramel into the mould(s) containing the passionfruit curd.
8. Set aside in the blast freezer until required.

Sourdough Milk (Continued)

1. In a medium saucepan, bring the milk and vanilla to the boil.
2. Meanwhile, tear the toast into 4 pieces.
3. Add the toast to the milk and set aside at room temperature to infuse for 10 minutes.
4. Once infused, pass through a fine sieve into a small bowl carefully squeezing out the liquid without any solids slipping through. Set the liquid aside at room temperature. Discard the bread.

Pabana Yolk

1. Place 4cm diameter semi-sphere silicon mould onto a baking tray.
2. Fill four of the spheres with the purée.
3. Place into the blast freezer for at least 25 minutes or until needed.

Brown Sugar Sponge

1. Grease a silicon mat and place on a 29cm x 39cm perforated baking tray.
2. In the bowl of an electric mixer, whisk the eggs and brown sugar until pale and doubled in size.
3. Sift the flour, cornflour and bi-carb into a bowl.
4. Fold the dry ingredients through the egg mixture.
5. Pour mixture into the tray and spread evenly. Bake in the 165°C oven for approximately 8 minutes or until cooked to the touch. Set aside at room temperature to cool.Toasted Sourdough Mousse
6. Soak gelatine in a small bowl of cold water for 4-5 minutes, set aside until pliable.
7. In a small saucepan, combine 100g strained Sourdough milk and glucose and bring just to simmer. Remove from the heat.
8. Meanwhile, place the chocolate in a small microwave safe bowl and microwave until melted, stirring every 30 seconds.
9. Lift gelatine from the water, squeezing excess water out. Add softened gelatine to the milk mixture and whisk through.
10. Pour the milk mixture over the chocolate and whisk till combined. Set aside at room temperature to cool 40°C.
11. Meanwhile, in the bowl of an electric mixer, whisk the cream until just before soft peaks form.
12. When chocolate mixture is at 40°C, fold the whipped cream through. Transfer Toasted Sourdough Mousse to a piping bag with a plain nozzle and carefully set aside at room temperature until required.

Bacon and Pancake Crunch

1. Finely chop the bacon into small 2mm matchsticks.
2. In a medium frying pan over medium high heat, render the bacon for approximately 10-12 minutes.
3. Meanwhile, finely chop the dried pancake.
4. Place the chocolate in a small microwave safe bowl and microwave until melted, stirring every 30 seconds.
5. Add the almond praline to the chocolate and mix well.
6. When fat in bacon is rendered, add the brown sugar to the bacon and cook until crispy and caramelised, being careful not to burn.
7. Place the bacon in a sieve to remove most of the fat.
8. Add 65g bacon, the feuilletine and chopped dried pancakes to the chocolate mixture.
9. Cover the Brown Sugar Sponge with a sheet of baking paper and use a rolling pin to flatten the sponge to 8mm thickness.
10. Using a large offset palette knife, spread an even 2mm layer of the Bacon Pancake Crunch over a rectangular section of the Brown Sugar Sponge, ensuring there is at least one 5cm x 7cm rectangle section covered.
11. Place the tray in the fridge to set.

Assembling the ‘Toast’ Insert

Brown Sugar Sponge with Bacon and Pancake Crunch Entremet - Passionfruit Curd & Maple Vanilla Caramel

1. Remove the Brown Sugar Sponge with Bacon and Pancake Crunch from the fridge. Cut at least one 5cm x 7cm rectangle from it.
2. Remove the rectangle of entremet from the blast freezer. Flip the sponge to sandwich the crunch layer between the caramel and the sponge layer, gently pressing into the mould. Return the mould to the blast freezer to set until needed.

Coconut Panna Cotta

1. Soak gelatine in a small bowl of cold water for 4-5 minutes, set aside until pliable.
2. On a baking paper lined tray place at least one egg white shaped mould flat with the widest section of the egg mould as the base. Line around the mould with plastic wrap and lightly spray the egg mould with canola spray. Lay flat on the lined tray.
3. In a small saucepan, bring the milk and sugar to a simmer. Remove from the heat.
4. Lift gelatine from the water, squeezing excess water out. Add softened gelatine to the milk mixture and stir through.
5. Strain milk mixture through a sieve into a small bowl.
6. Add the cream and coconut cream and mix well.
7. Stir with a spatula until the mixture reaches approximately 15°C and is a soft yoghurt consistency that is pourable.
8. Quickly pour an approximately 40g layer of the coconut panna cotta into the egg mould, ensuring the mixture does not over set or become lumpy.
9. Place in the fridge for 30 minutes to set.

Assembling the ‘Toast’

Assembled ‘Toast’ InsertToasted Sourdough Mousse

1. Remove the toast shaped mould and the assembled ‘toast’ insert from the blast freezer.
2. Place the entremet mould inside the middle of the toast mould with the sponge touching the bottom and using a small palette knife, carefully demould the contents.
3. Pipe the Toasted Sourdough Mousse around the sides of the entremet and over the top to cover. Use a palette knife to level off, removing any excess mousse.
4. Place the toast mould into the blast freezer for approximately 30 minutes until completely frozen.

Roasted Cocoa Nibs

1. Place cocoa nibs on an oven tray and bake in the 165°C oven for 15 minutes or until dried out. Set aside at room temperature to cool.

Nappage

1. In a small saucepan, combine water, glucose and vanilla. Bring to the boil then remove from the heat.
2. Peel the skin from one quarter of a lemon and an orange. Cut the fruit into quarters and add the peeled quarter of flesh, along with the peel, and mint to the saucepan. Transfer to a small bowl.
3. Cover with cling wrap and set aside at room temperature for 10 minutes to infuse.
4. Discard the mint and fruit. Return saucepan to high heat and bring back to the boil.
5. Meanwhile, whisk the pectin and sugar in a small bowl to combine then add to the saucepan and whisk through to dissolve. Strain through a fine sieve into a glass bowl.
6. Whisk occasionally so that a skin does not form and set aside to cool to a workable temperature of approximately 45°C.

Yolk Dip

Frozen Pabana Yolk

1. Line a small tray with cling wrap.
2. In a small saucepan, combine the sugar and gelling agent and mix well.
3. Add the water, mix and bring just to the boil.
4. Remove saucepan from the heat, pour into a medium bowl and set aside to cool, whisking occasionally, to approximately 60°C and still warm enough for a dippable consistency.
5. Remove the Pabana Yolk from the mould and place the tip of a toothpick into the rounded side.
6. Dip the Pabana Yolk into the liquid to coat twice then place, flat-side down, onto the lined tray. Place in the fridge.

‘Toast’ Dip

‘Toast’ Nappage

1. In a large microwave safe bowl, combine chocolate and cocoa butter and microwave until just melted (approximately 45°C), stirring every 30 seconds. Set aside to cool 40°C.
2. Line a small pizza tray with baking paper.
3. When the ‘toast’ is frozen, remove from the mould. If toast is not completely frozen, dry ice may be used – set toast mould onto a tray and then set over a tray of dry ice. Cover the top with another tray to insulate well.
4. Insert the tip of 2 wooden skewers into the middle of the ‘toast’ so it can be lifted securely. Holding the skewers, dip ‘toast’ into the chocolate mix until it reaches the top edge of the ‘toast’. You only want to coat the base and sides, leaving the top exposed.
5. Allow excess chocolate to drip off then place ‘toast’ onto the lined pizza tray.
6. Brush a little nappage on top of the ‘toast’.

TO ASSEMBLE THE DISH

Assembled and dipped ‘toast’ Coconut Panna Cotta ‘egg white’ Dipped Pabana Yolk pea shoots for garnish Roasted cocoa nibs

1. Lift the dipped toast with a palette knife and place on the serving plate.
2. Carefully unmould the panna cotta and with the metal slotted turner, lift the panna cotta onto the ‘toast’.
3. Place the Pabana Yolk on top of the Panna Cotta and garnish with the pea shoots.
4. Place Roasted cocoa nibs into the pepper mill.
5. Use the pepper mill to crack cocoa nibs over the ‘egg’.