Method 
Serves 15
For the coffee brulee:
1. Pre-heat the oven to 140 degrees.
2. Place coffee beans, cream and milk into a pot and place on a very low heat so that the liquid is infused with the coffee this will take about 30 minutes. Whisk the yolks and sugar together.
3. Into the yolk mixture, strain the coffee mix through a fine strainer. Mix, remove excess froth, then let the mixture rest for 30 minutes. Pour into cocottes place in deep tray fill tray with warm water half way up the cocottes, cover with foil and bake for 35 to 40 minutes.
For the milk sorbet:
1. Combine all ingredients and churn in an ice-cream machine. Or alternatively buy a good quality ice-cream.
For the Giandua base:
1. Melt chocolate. Add the praline and feuillatine and mix together. Roll thinly between sheets of baking paper. Refrigerate to set.
For the Garibaldi biscuit:
1. Pre-heat the oven to 160 degrees.
2. Sieve the flour, and rub the butter in. Add the sugar, sultanas and nearly all of the egg whites to form a soft dough.
3. Spread the dough onto a 30cm x 50cm x 2cm greased and lined with greaseproof tray and flatten out. Brush over the top with the remaining egg whites and finish with an even sprinkling of sugar. Bake for 20 minutes until golden.
For the coffee glass:
1. Place the glucose, fondant and isomalt in a stainless steel pot and over moderate heat cook until the mixture reaches 160 degrees. Check temperature by using a candy thermometer.
2. Pour onto silpat mat (non-stick silicone baking mat) and leave for 30 minutes until set.
3. When set, grind the hard mixture into a powder using an electric mixer. Pour dust back onto the silpat mat into desired shape and, using a blow torch, caramelise until just melted.
4. Dust with the ground coffee and let it cool before removing. Keep in an air-tight container.
To serve:
1. To serve dust the brulee with caster sugar and caramelize with a domestic blow torch or under a very hot grill. Cut a 2cm x 15cm piece of the garibaldi. Place brulee on one side of the plate, the garibaldi on the other side, scoop a ball of ice cream in the centre and place the glass standing up wedged in the ice cream.
