Celebration cake

Blend the banana purée with the almond paste, vanilla, flour, whole eggs, egg yolks and muscovado sugar and stir in the butter melted at 50-55°C.
Beat the egg whites to form stiff peaks, then beat in the sugar to stiffen them further.
Gently fold together the two mixtures by hand.
Spread 1.5kg onto a baking sheet. Bake at 170°C for 18-20 minutes.

Peel the pineapple and cut into cubes. Heat the butter then add the cubed pineapple. Once all the water has evaporated, add the brown sugar and caramelize.
Once caramelized, the pineapple’s total weight should be about 500g.

Cook the water and sugar at 125°C.
Add the heated vanilla and fruit purées and cook the mixture at 107°C.
Add the gelatin, zest, lime juice, roasted cubed pineapple, cubed mango and red pepper.
Mix using an immersion blender and strain.

Blend the avocados with the lemon juice and brown sugar, then add the passion fruit.

Heat some of the coconut cream with the sugar and vanilla, then add the gelatin, the rest of the purée, the lime zest and juice, and blend the ingredients together.
Once the mixture is at approx. 14/16°C, incorporate the heavy cream which has been whipped until it has the texture of a mousse.
Pour it into 4cm half-spheres (10g per mold).

Heat the coconut cream and vanilla, then gradually combine this with the slightly melted chocolate.
Mix and gradually add the cream.
Mix using an immersion blender and strain. Leave to sit in the refrigerator overnight.
Use the whisk attachment in a blender to beat the mixture. 

(Be careful not to beat it too much)