Passionfruit bavarois (Jude Blereau)

Pastry

• 70 g rolled oats
• 20 g desiccated coconut
• 30 g macadamia nuts
• 30 g almond oil
• 40 g pure maple syrup

Bavarois

• 200 g fresh passionfruit pulp, strained to remove seeds (approx. 25 passionfruits)
• 1 ½ tsp agar agar powder
• 80 g blanched almonds
• 430 g water
• 60 g cornflour
• 2 tsp natural vanilla extract
• 50 g pure maple syrup
• 70 g raw sugar
• 140 g coconut milk

Passionfruit jelly

• 30 g water
• ¼ tsp agar agar powder
• 1 tbsp raw sugar
• 140 g fresh passionfruit pulp (approx. 10 passionfruits)