VEGETARIAN

Matcha-Avocado Dessert

Baking and Desserts | Author's cuisine

⏳ Time

3 hours 15 minutes

🥕 Ingredients

🍽️ Servings

Description

The recipe was shared with us by the executive chef of a popular American restaurant.

Ingredients

Shelled pumpkin seeds - 3.5 oz
Pitted olives - 4 pieces
Coconut Milk - 1½ spoons
Avocado - 1 piece
Lime Juice - 4 spoons
Maple syrup - 4 spoons
Orange zest - 1 piece
Vanilla extract - 1 tablespoon
Matcha - 0.3 oz
Coconut Milk - 4 spoons
Natural Yogurt - 5.3 oz
Milk - 8 fl oz
Cream - 8 fl oz
Vanilla Pod - 1 piece
Whole egg - 6 pieces
Nutmeg - ½ g
Sugar - 1.8 oz
Salt - ½ g

Step by Step guide

Step 1

Place pumpkin seeds, dates, and coconut oil (1/2 tablespoon) in a blender and blend until a sticky mixture resembling dough forms. Distribute the mixture into four muffin/cupcake molds and press down firmly. Put in the freezer. This is the base for the dessert.

Step 2

Place the avocado, lime juice, maple syrup, 1 tablespoon of coconut oil, lime zest, vanilla extract, matcha powder, and coconut milk in a blender. Add a pinch of salt and blend on high speed until smooth and vibrant green.

Step 3

Remove the dessert molds from the freezer and layer the mousse on top. Place the desserts in the freezer for at least 3 hours or overnight.

Step 4

For the custard, combine the egg yolks with the sugar, then add the contents of the vanilla pod and nutmeg, and mix thoroughly. Pour the milk and cream into a saucepan and bring to a boil. Once cooled, combine with the egg mixture and cook over low heat, stirring constantly, for 6–7 minutes until thickened.