"And now for something completely different and wonderful".
This is a chilled dessert & candy!!
Smooth and silky avocado ice cream-mousse with toasted nut caramel.
Nut praline:
3/4 cup sugar
1/2 cup water
1tsp honey or agave syrup
Bring to boil & simmer until sugar dissolves.
Add 3/4 cup raw nuts (if using hazelnuts, remove any skin).
Continue on high simmer and cook until color of molasses.
Pour into an oiled cookie sheet and allow to cool and set.
Break into pieces and place in a plastic bag and hammer or crush with a rolling pin or hammer.
Store in air tight container.
The frozen avocado mousse makes 6 servings
2 cups avocado flesh, mashed well ( 2-3 medium sized ripe avocados)
2/3 cup sugar
1/4 tsp salt
2 tbsp grated lemon or lime zest
1/4 cup lemon or lime juice
1/4 cup Curacao or Grande Marnier (orange liqueur)
4 egg whites
2 cups heavy cream, whipped
Combine the avocado puree, sugar, salt, juice and zest, well, set aside.
In another bowl whip the egg whites until stiff but not dry, fold in the whipped cream, then fold this into the avocado mix.
Add 1 cup of the nut praline, fold in well then pour into a 2 quart dish/mold. (at this point you may also add some of the raw nuts that are in the praline)
Freeze until firm.
To serve..remove from freezer 2 hours before serving and allow to defrost in fridge to half firmness.
Scrape and mash with a fork, to make serving with ice cream scoop easier.
Top the servings with 1 cup more of the nut praline shared over 6 dishes.
Happy Valentine's Day, Or "Making me feel more special", night!
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