Milk Chocolate Mousse Coconut & Passion Fruit

Heat up the oat cream together with the vanilla, take off the heat and emulsify together with themelted chocolate.
Mix together the water and potato whip with a hand blender and place in a foodmixer with a whisk attachment. Mix together the sugar and trehalosa.
Start to whisk the potato whip, incorporating the sugar 3 times to form a stiff meringue.
When the chocolate is 35 degrees celsius, fold in the meringue.
Pipe into moulds and blast freeze.

Line a 32x18 dish with cling film. In a pot, boil up the oat cream, glucose and water.Add the agar agar and iota.
Cook while whisking for 2 minutes and pour over chocolate.Using a hand blender, mix together until it is emulsified well.
Pour into the dish and place in the fridge to set.
When set, flip ganache over onto a cutting board and cut into thin strips.

Using a hand blender mix all ingredients together in a smooth gel.
Leave to swell for 10 minutes and mix again.
If needed, pass through chinois. Store in a piping bag in the fridge.

In a pot bring the oat milk, glucose and cornflour to 95 degrees to form a thick paste.
Pour over the chocolate and, using a hand blender, mix to a smooth emulsion. Chill until set.

Mix both ingredients together and spray at a temperature of 40 degrees celsius.

In a pot bring everything to the boil. Take off the heat and leave for 30 minutes covered to let the vanilla bean to infuse.
Bring to the heat again and strain through a chinois.
Place in a pacojet canister and freeze for 24 hours or 4 hours in a blast freezer.
When needed, run through the pacojet.