Avocado Dessert

Baking and Desserts | European cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Chef's recipe from a popular American restaurant.

Ingredients

Liquid dark chocolate - 7.1 oz
70% Dark Chocolate - 0.7 oz
Cocoa Powder - 0.7 oz
Avocado - 8.8 oz
Semi-soft cream cheese - 3.5 oz
Agave Syrup - 0 fl oz
Meyer Lemon Juice - 0 fl oz
Lime Juice - 0 fl oz
10% cream - 1 fl oz
Butter - 4.4 oz
Carob gum - 0.7 oz
Sugar - 2.5 oz
Wheat Flour - 1.2 oz
Chicken Egg - 1 piece
Mild Chili Spice - 0.1 oz
Orange zest - to taste
Flower Salt - to taste

Step by Step guide

Step 1

Melt the chopped chocolate (50 g dark and 100 g milk) in a double boiler, add cocoa butter, and stir.

Step 2

Brush the silicone molds (egg halves) with chocolate, using a brush makes it easier. Turn them upside down and let the excess chocolate drip off. Place them in the freezer for a couple of hours.

Step 3

Take the molds out of the freezer, remove the chocolate eggs, and brush their outer surface with the remaining chocolate.

Step 4

Blend the flesh of the avocado in a blender, then strain it through a fine sieve. Add fresh lime and lemon juice, cream cheese, and strain everything again through a fine sieve. Adjust the taste with agave syrup.

Step 5

Prepare the ganache. Heat the cream until it nearly boils (but do not let it boil), then pour it over the chopped dark chocolate (20 g) and milk chocolate (40 g). Let it sit for a few minutes, then gently stir with a silicone spatula until the chocolate is completely melted. Add the butter (25 g) and mix until fully melted. Let it cool, then place it in a piping bag. Pipe out small 'nuggets' — balls weighing about 30 g each. Allow them to cool slightly, then roll each portion into a ball again with your hands. Roll each ball in carob powder.

Step 6

Combine softened butter (100 g), melted milk chocolate (60 g) and dark chocolate (20 g), sugar, flour, eggs, and chili in a mixer, and knead the dough thoroughly. Bake the sponge cake at 165°C for 20 minutes. Allow to cool and crumble.

Step 7

Assemble the dessert. Take 85 g of mousse and 70 g of crumble. In an egg shell, place a thin layer of mousse, followed by a layer of crumble, then another layer of mousse, a layer of crumble, and finish with mousse until the top. Place a pit in the center. Sprinkle everything with lime zest and fleur de sel flakes. Serve immediately.