Avocado Panna Cotta
Create a sophisticated ending to your dinner party meal with this beautiful, colorful and delicious Avocado Panna Cotta. The playful addition of cookie crumbs will also delight the kid in you. -Chef Richard Sandoval
Avocado Panna Cotta
Yield: 10 servings
Ingredients
Avocado Panna Cotta
6 gelatin sheets
2-1/4 cups whole milk
2 cups heavy cream
Pinch of salt
1 cup sugar
1 large Hass Avocado (ripe, pitted, peeled & coarsely chopped)
1 vanilla bean (scraped)
2 drops green food coloring
Mixed berry salad
1 lemon (juiced)
1 cup granulated sugar
Cookie Crumbs
2 cups peanut butter cookies or chocolate chip cookies (finely chopped or crumbled)
DIRECTIONS
- Soak the gelatin sheets in a large bowl with enough ice-cold water to cover them. Let stand for 5 minutes.
- Add the milk, cream, sugar, vanilla bean and vanilla bean seeds into a medium-sized saucepan. Turn heat to medium and bring to a boil.
- Boil for 1 minute. Remove from heat.
- Squeeze out gelatin sheets and add them into the milk mixture. Whisk until dissolved.
- Strain through a fine mesh sieve into a large, clean bowl (preferably one with a spout) to remove the vanilla bean and any bits of zest or gelatin.
- Stir in the food coloring.
- Cool in an ice bath for about 10-12 minutes, stirring occasionally to prevent mixture from setting, but still allowing it to thicken.
- In a blender or food processor, purée the avocado until smooth. Add half of the cream mixture and purée again until smooth.
- Add puréed avocado cream mixture to the bowl of remaining cream mixture. Whisk to combine.
- Pour into individual ramekins or tea/coffee cups.
- Refrigerate uncovered for at least 20 minutes or until set. The panna cottas will keep in the refrigerator for 3 days.
Mixed Berry Salad
- Place the berries, sugar and lemon juice in a small mixing bowl and toss to combine.
- Mix in the honey.
- Refrigerate until ready to use.
Cookie Crumbs
- Break up your favorite store-bought peanut butter or chocolate cookies (or both) into small chunks or crumbles.