Add all the ingredients into a bowl and whisk until everything completely combined.  Pour into a jar or air tight container for up to a week and a half.

Boil agar and sugar in the water stir well until it dissolve completely.  Pour avocado paste, coconut milk, milk maid, and matcha powder in a blender. Blend well until get a fine mixture. 

In a blender combine the cashews, lemon juice, and half of the can of coconut milk. Blend until completely smooth. Set aside.

Add Gellan gum and sugar into the water and heat it until it dissolve completely in 80 to 85°C about 25-30 min.

Boil milk along with Meron’s mousse powder mix. Stir well until the powder uniformly mixed & dissolve.

In a sauce pan, add brewed coffee, sugar, carrageenan powder, mix it well and then transfer it over stove.

In pan mix Wondergel 50 and water and bring to boil till Wondergel dissolves completely.  At the same time take another pan, add liquid glucose syrup and sugar and mix well till it melts completely to form a uniform mix.

Boil milk and cream along with Meron’s crème brulee powder mix. Stir well until the powder uniformly mixed & dissolve.