Australian Avocado and Jasmine Milk Tea, Coconut and Golden Kiwi

Jasmine and avocado milk tea

• 20g jasmine tea
• 600g skim milk
• 100g Australian avocado
• 30g sugar

Frozen avocado

• 500g Australian avocado
• 200g milk
• 200g coconut cream
• 5g vanilla
• 60g sugar
• 20g matcha

Ice jelly

• 15g ice jelly powder
• 500g apple juice
• 30g sugar

Coconut sorbet

• 450g coconut cream
• 50g glucose
• 200g sugar syrup (1:1)

Garnish

• Kaffir lime leaves, finely shredded, as needed
• Golden kiwi fruit, peeled and cut into 1cm dice, as needed

For the jasmine and avocado milk tea

1. Heat the skim milk with the jasmine tea until the mixture reaches 85°C.
2. Allow to infuse for 4 minutes, then strain.
3. In a high-speed blender, blend the avocado, milk tea and sugar until smooth.
4. Strain and chill.

For the frozen avocado

1. Boil the milk, sugar and matcha in a saucepan.
2. Place in a high-speed blender with the avocado and vanilla, and blend.
3. Strain the mixture and allow to cool.
4. Once cooled, mix in the coconut cream.
5. Place in a cream siphon and charge with 3 cream chargers.
6. Dispense into liquid nitrogen, then break the pieces up into popcorn-sized pieces. Keep frozen.

For the ice jelly

1. Mix the ice jelly powder with the sugar.
2. Add the apple juice to a saucepan and whisk in the powder mixture.
3. Bring to the boil, then set in the refrigerator.
4. Cut into 1cm cubes.

For the coconut sorbet

1. Make a syrup with a 1:1 ratio of sugar and water, stirring to dissolve.
2. Weigh out while hot and stick-blend in the glucose.
3. Mix in the coconut cream.
4. Freeze in an ice cream machine.

To assemble:

1. In a chilled bowl, spoon in the diced ice jelly and kiwi fruit.
2. Add a small scoop of coconut sorbet into the centre.
3. Garnish with the frozen avocado and kaffir lime leaves.
4. Pour over the avocado milk tea before serving.