Chocolate ‘Terrine’ with Banana Ice Cream and Honeycomb

Hazelnut Milk PuréE

1. Roast the hazelnuts and place into the cold milk, leave for 24 hours.
2. Pass the nuts out and in a clean pan place the infused milk, sugar and agar agar.
3. Bring to the boil, whisking constantly, place into a container and allow to set.
4. Once set, blitz in the blender, pass.<