Almond Milk Mousse, Banana, Passion Fruit, and Jasmine

METHOD:

For the Almond Milk Mousse:
Combine almond milk and steep to desired depth of flavor; strain. In a saucepan, bring infused milk to boil and remove from heat. In a blender, blend sugar and yolks followed by hot milk and gelatin. Pour one-third mixture into bowl with melted white chocolate and blend with immersion blender until combined. Repeat with remaining two-thrids mixture. Blend in almond extract and let cool to room temperature. Fold in whipped cream and pour into hotel pan lined with plastic wrap, cover with wrap, and freeze at least 4 hours. Break mousse into irregular 50-gram and temper on tray in refrigerator.     

For the Banana Sherbet:
Heat oven to 350°F. Roast bananas 30 minutes. Peel bananas and transfer banana pulp to blender with remaining ingredients; blend. Freeze in Pacojet canisters. 

For the Passion Fruit Purée:
In a saucepan, combine water, sugar, and agar agar and bring to boil. Remove from heat and pour into blender with passion fruit juice; blend. Pour into hotel pan and set aside until set, about 2 hours. Scrape into blender and purée. Strain through chinois, cover, and refrigerate.

For the Jasmine Meringue:
In a double boiler, whisk together egg whites, egg white powder, and sugar over double until combined and whites are warm. Transfer to stand mixer fitted with whisk attachment and whip to medium peaks. Add jasmine oil and whip 1 minute. Spread in thin, even  layer on sheet tray lined with acetate sheet and dry in 50°C dehyrdrator overnight.  

To Assemble and Serve;
Arrange Almond Milk Mousse in center of serving plate. Dot plate with Passion Fruit Purée. Place a small mound of crushed Jasmine Meringue next to mousse and top with scoop of Banana Sherbet. Cover mousse and sherbet with meringue shards. Garnish with almond and mint.