1. Heat the milk, honey and vanilla in a saucepan.
2. Whisk the egg yolks, sugar and corn flour together.
3. Temper the hot milk liquid into the egg mixture and put back on heat to cook out corn flour.
4. Whisk constantly on low heat until thick consistency, however careful not to scramble eggs.
5. Remove from heat and add butter.
6. Whisk then strain before setting in moulds.

1. Heat the puree, water and castor sugar to a full boil.
2. Bloom the gelatine leaves in ice water and squeeze excess water out before adding to hot liquid.
3. Add lemon juice last then set in desired moulds. 

1. Heat papaya puree, glucose and castor sugar 1 to a full boil.
2. Stir the second sugar and pectin NH together and sprinkle over hot liquid.
3. Boil for 1 minute and set into container overnight.
4. Blend until smooth the next day. 

1. To make the coffee crumble, roast the coffee beans at 150°C for 15 minutes.
2. In a blender, blend the cold butter, dry ingredients and roasted coffee beans till mixture resembles a crumble.
3. Bake crumble at 165°C for 10-15 minutes, stirring crumble often in oven till golden brown. Cool completely. 

For the final crunch layer, melt the chocolate and add the coffee crumble and Feuilletine.
Spread over cakes as thin as possible and set in refrigerator.

For the coffee sponge make the brown butter and set aside to cool.
Whisk the egg whites till hard peaks and slowly add in the cooled brown butter.

Sift the dry ingredients into mixture and add expresso.
Fold gently with spatula as to not knock out any unnecessary air.
Spread batter thinly on baking sheet paper and bake at 165°C for 10 minutes or until sponge springs back to the touch

1. Melt the chocolate and butter together and set aside to cool.
2. Make a sabayon with the sugar and egg yolks.
3. Heat 50g of the cream and add bloomed gelatine sheets to hot liquid. Pour over chocolate mix.
4. Whip remaining cream to soft peaks and add to chocolate.
5. Fold in whipped sabayon egg mixture and pipe mousse into desired mould. 

1. Cut out the coffee sponge with square cutters and spread the coffee Feuilletine crunch layer thinly over sponge.
2. Remove honey pastry cream from freezer after set and place in mould where you will be pouring papaya jelly to set over.
3. Once jelly frozen remove and add on top of sponge.
4. Pipe mousse halfway into mould and tap any air bubbles out before place cake layer on top.
5. Add frozen insert on top of cake and finish bottom layer with more Madagascar mousse. 
6. Freeze overnight.
7. Once de-moulded spray or dust with cocoa powder, and let come to room temperature before serving.