Avocado Panna Cotta with crushed pistachio and palm sugar syrup
Ingredients :
A. 200g avocado flesh and 100g fresh milk
B. 10g gelatine powder and 2 tablespoons water
C. 200g thickened cream, 250g fresh milk, a few drops of vanilla essence and 50g pure icing sugar
Method :
1. Place avocado and milk in a blender and blend until smooth, leave aside.
2. Place the water in a bowl and sprinkle over the gelatines. Set aside for 5 minutes or until the water is absorbed.
3. Place the cream, milk, sugar and vanilla essence in a saucepan over medium heat and bring to the boil, stirring occasionally.
4. Add the gelatine and cook, stirring for one minute or until gelatine is dissolved.
5. Slowly mix avocado mixture and cream mixture together, pour mixture into moulds and refrigerate until firm.
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