Entremets chocolat, avocat et tortilla

Mix.

Add the almond powder, cacao powder, and weak flour and pack together.
Filter through 5mm square mesh.
Fire in the oven.

Combine in a bowl

Combine together, melt, and add to the previous mixture.

Pour onto the mold, cool, and harden.

Add the fresh cream and inverted sugar to a pan and heat. Pour over the Inaya™ and Alunga™ to emulsify.

Add to a pan and heat.

Add the granular sugar and pectin and boil down.

Boil down until there is a Brix reading of 55%, move to a vat, and cool.

Combine for the crème anglaise and heat.

Add the powdered gelatin and water and mix in the avocado and lemon juice. Put through a hand blender and strain.

Mix in the melted Zéphyr.

Mix in the mascarpone and whipped cream.

Heat.

Add to the water, heat to 65°C and beat.

Melt the chocolate, add a little whipped cream and mix.
Add the previous mixture and and the remaining whipped cream and mix.

Put the biscuit in the dessert pan so that there is a 14.5cm hole and soak the surface with syrup. Pour in the mousse, even out the surface, and refrigerate. Remove from the mold when hardened.

Cut the biscuit into a 3cm wide belt and line a Ø16cm × h:3cm dessert pan.
Place the christian in the bottom and squeeze on the ganache.
Place the biscuits on top with a Ø14.5cm hole and, after soaking in the grapefruit liquor and syrup (30° on the Baumé scale), spread on the ruby grapefruit jam.
Pour on the avocado cream and cool and harden in a refrigerator.
Place the frozen mousse chocolate on top and pistol the appaleil from the combined Ocoa 70% and the cacao butter.
Decorate the surface with macaroons and gold leaf.