"Almond Joy" Ice Cream Cake, Candied Almonds, Passionfruit Curd, Coconut Meringue, Chocolate Sauce, and Candied Almond Tuile

Heat oven to 325°F. In a bowl, thoroughly coat almonds in egg white. In a separate bowl, combine remaining ingredients. Add coated almonds and thoroughly cover in sugar mixture. Spread on sheet tray lined with silicone mat and bake 14 minutes; let cool. Coarsely chop.

In a stand mixer fitted with a whisk, begin whipping egg whites. Slowly add granulated sugar. Whip to stiff peaks. Remove bowl from mixer. Add 10X sugar and coconut, carefully folding them in until combined. Transfer mixture to pastry bag with #823 tip. Onto a sheet tray lined with parchment paper, pipe meringue into long batons. Bake 30 minutes; let cool. Break into ½-inch to 1-inch batons. Store in air tight container.

In a double boiler, combine eggs, yolks, sugar, passionfruit, salt, citric acid, and butter. Stir until thickened. Add gelatin, stirring to dissolve. Strain onto a sheet tray lined with plastic wrap. Press another sheet of plastic wrap onto surface of curd to cover; chill.

Heat oven to 360°F. In a pot, combine glucose and fondant and cook until mixture registers 150°C. Pour onto a silicone mat and let cool. Transfer to food processor and process to powdery consistency. On sheet tray lined with a silicone mat, place a stencil with 1-inch circular cutouts. Fill circles with powder, spreading evenly. Sprinkle with nibs, salt, coconut, and Candied Almonds. Bake tuiles 4 to 6 minutes, until batter is melted and translucent; let cool. Transfer to an airtight container.

In a double boiler, melt all ingredients together. Transfer to a squeeze bottle. Set aside remaining glaze for ice cream cakes.

In a pot over medium heat, combine coconut, cream, milk, salt, glucose, and sugar and cook until steaming. Into a bowl with the yolks, slowly temper coconut mixture. Return mixture to pot. Cook until base thickens, stirring constantly. Chill in ice water bath, cover, and refrigerate overnight. Strain through chinois. To an ice cream machine, add 2 quarts base and process according to manufacturer's instructions. Transfer ice cream to 2 large piping bags. Set aside in freezer for 5 minutes. Quickly pipe ice cream into bottom half of mini-bundt silicone molds. Top with Candied Almonds. Cover with ice cream, evenly filling molds. Transfer to freezer. When firm, dip half of each cake into Chocolate Glaze. Freeze until glaze is set.

Plate Coconut Ice Cream Cake on one-half of a serving bowl. Fill indentation on top with Candied Almonds and Coconut Meringues. Lean Almond Joy Tuile against side of cake. Pool Chocolate Glaze next to cake. Dot glaze with Passionfruit Curd. Garnish one dot of curd with almonds and meringues.