Chilled Jackfruit (Cempedak) Avocado Crêpe Cheese Mirror Cake

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Ingredient	Method
Crêpe: 80g AP flour 1 Egg 1/2 teaspoon salt 1 teaspoon apito pandan 130ml milk 25g butter, melted	1. Mix all crepe ingredient in a big bowl. 2. Strain the mixture and rest for 1 hour. 3. Heat the 20cm nonstick frying pan, then wrap bit of butter on it. 4. Pour the crepe mixture on the frying pan. 5. Fry the crepe until the mixture is dry completely. 6. Let it cool down.
Flourless Cake: 45g unsalted butter 100g dark chocolate coins 3/4 teaspoon instant espresso powder 2 A eggs, separated 1 teaspoons vanilla extract Pinch salt 20g light brown sugar	1. preheat oven to 180C. Line a 8 inch square baking tray with baking paper. Combine butter, chocolate and espresso in a large bowl bowl And microwave 1 min at medium heat until melted. Remove from heat and allow to cool slightly, about 5 minutes. Whisk in egg yolks and vanilla and set aside. 2. Using a stand mixer, whip egg whites and salt on medium-low speed until foamy, about 1 minute. Add half of sugar and continue whipping until combined, about 15 seconds. Add remaining sugar, increase speed to high, and whip until soft peaks form. 3. Using a whisk, fold one-third of the egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites using a rubber spatula. 4. When no white streaks remain, transfer batter to prepared pan. Smooth top with spatula. 5. Bake cake until it has risen about 20 minutes. 6. Transfer to a wire rack to cool completely and using a 6" cake ring to cut the cake.
Cream cheese: A: 250g cream cheese 40g sugar 10ml lemon juice 20g condensed milk 1/2 tsp vanilla extract 30ml full milk B: 160g heavy cream, whipped C: 4 tsp gelatin powder 50ml boiled water D: 1/ 2 avocado, apprv 50g, puree E: 150g Cempedak flesh 40ml water 10g sugar (adjust according to the cempedak sweetness)	1. Blend ing E into a smooth puree. Set aside. 2. Sprinkle ing C of gelatin powder over the boiled water and sit for 5 minutes until gelatin dissolved. 3. Beat ing A until light and smooth. 4. Add step 2 into cheese mixture and mix until well blended. 5. Fold 1/4 whipped heavy cream into step 4 to lighten it. Continue fold in remaining cream until well combined. 6. Divide into 2 portions: 155g cheese batter mix with ing D, avocado puree; and the remaining batter mix with step 1.
Mirror glaze: 380g white chocolate mirror glaze  Food Colouring 30g digestive biscuit, mashed	To use the mirror glaze, using double boiled method/microwave to melt the glaze. Divide the glaze into two-three portions. Add few drops of food coloring into the glaze and stir well. Each lets wait the temperature reduce to 35C.
Assembly: Pour 1/3 of the cempedak cheese into eclipse mould. Carefully place the crepe over the cheese, as centred as possible. Pour some avocado cheese into it and spread the whole crepe. Repeat until crepe is finish. Pour another 1/3 cempedak cheese into crepe. Sprinkle some crushed digestive biscuit over it. Carefully place the cake and press gently to cover the sides of the cake. Flatten the surface. Wrap the mould in plastic wrap and freeze the cake to set it, at least 4 hours or overnight. To remove the cake, gently pull out from the silicon mould. To glaze a cake, place the cake on a cooking rack / 6" (smaller) round cake pan over a sheet tray. With quick movements, remove all the film by using hands/scraper. This will smooth the corners and the surface, and removes the outer layer of ice, allowing the glaze better bond with the product. This trick - one of the possible solutions to problems flowing from the sides glaze. Pour the glaze at the center of the frozen cake, then spoons the colorings glaze on the surface quickly, and used elbowed spatula to smear it. Walk away the excess of glaze using spatula.