AuthorBiteSizedEnjoy a rich and creamy Avocado dessert!
Pour the brown sugar and melted butter into crushed biscuits. Stir until well combined.
Transfer into a cake pan or a trifle glass. Spread evenly and press firmly onto the bottom and refrigerate until needed.
Bloom the gelatin powder by mixing it with cold water. Let it sit for at least three minutes. Set aside.
Scoop avocado flesh into a food processor or blender. Add lemon juice. Blend until smooth. Set aside.
In a pan, combine the cream, milk, and sugar. Before turning on the heat mix the ingredients well. Turn on the heat then let it simmer until hot to the touch but not boiling. Remove from heat. Stir in the bloomed gelatin until it is fully dissolved. Let it cool.
Stir the milk mixture in the avocado mixture then set aside.
In a large bowl, whip the the whipping cream along with sugar until soft peaks. Fold and mix the whipped cream into avocado mixture.
Pour a portion of the mixture onto the prepared crust base and chill for at least 15 minutes.
Bloom the gelatin powder by mixing it with cold water. Let it sit for at least three minutes. Set aside.
In a bowl whisk egg yolk until light and fluffy and gradually add the granulated sugar. Set aside.
In a saucepan pour the milk over medium heat. Let it simmer then add the gelatin mix until it dissolves completely. Next, stir in the white chocolate mix until melted.
Add the white chocolate mixture slowly to the egg mixture. Make sure to stir while pouring the white chocolate mixture.
In another bowl whip the whipping cream until stiff peaks form. Fold the white chocolate mixture.
Take out the container with chilled avocado mousse and pour the white chocolate mouse on top. Chill for another 15 minutes. Repeat with a second layer of avocado mousse then chill again for another 15 minutes. Continue until all the avocado mousse and white chocolate mousse has been layered. Chill again for another 15 minutes before decorating with toppings and garnishes.
When ready to serve decorate the mousse with whipped cream and mandarin oranges. Serve chilled.
Ingredients
Directions
Pour the brown sugar and melted butter into crushed biscuits. Stir until well combined.
Transfer into a cake pan or a trifle glass. Spread evenly and press firmly onto the bottom and refrigerate until needed.
Bloom the gelatin powder by mixing it with cold water. Let it sit for at least three minutes. Set aside.
Scoop avocado flesh into a food processor or blender. Add lemon juice. Blend until smooth. Set aside.
In a pan, combine the cream, milk, and sugar. Before turning on the heat mix the ingredients well. Turn on the heat then let it simmer until hot to the touch but not boiling. Remove from heat. Stir in the bloomed gelatin until it is fully dissolved. Let it cool.
Stir the milk mixture in the avocado mixture then set aside.
In a large bowl, whip the the whipping cream along with sugar until soft peaks. Fold and mix the whipped cream into avocado mixture.
Pour a portion of the mixture onto the prepared crust base and chill for at least 15 minutes.
Bloom the gelatin powder by mixing it with cold water. Let it sit for at least three minutes. Set aside.
In a bowl whisk egg yolk until light and fluffy and gradually add the granulated sugar. Set aside.
In a saucepan pour the milk over medium heat. Let it simmer then add the gelatin mix until it dissolves completely. Next, stir in the white chocolate mix until melted.
Add the white chocolate mixture slowly to the egg mixture. Make sure to stir while pouring the white chocolate mixture.
In another bowl whip the whipping cream until stiff peaks form. Fold the white chocolate mixture.
Take out the container with chilled avocado mousse and pour the white chocolate mouse on top. Chill for another 15 minutes. Repeat with a second layer of avocado mousse then chill again for another 15 minutes. Continue until all the avocado mousse and white chocolate mousse has been layered. Chill again for another 15 minutes before decorating with toppings and garnishes.
When ready to serve decorate the mousse with whipped cream and mandarin oranges. Serve chilled.
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