Avocado Parfait, Coconut Carrot Ravioli, Carrot and Walnut Brittle
- Yield 10 servings
- Prep 25 mins
- Cook 15 mins
- Avocado Parfait
- 187 grams caster sugar
- 50 grams water
- 125 grams fresh egg whites
- 7 -- avocados
- -- lime juice to taste
- 1-1/4 teaspoon salt to taste
- Coconut Carrot Ravioli
- 375 grams sugar
- 7 -- egg whites
- 2 -- (14oz) cans coconut milk (unshaken)
- 1 can Coconut cream
- 7 sheets Gelatin
- -- Carrots sliced on a mandalin ( 2.5 x 4.5cm )
- 400 grams sugar
- 600 grams water
- -- lime juice
- Walnut Brittle
- 3 ounces walnut praline puree
- 7 ounces sugar
- 7 ounces glucose
- 10 grams salt
- 10 grams walnuts
Whip egg whites in a kitchen aid, while heating up the sugar and water until it reaches 123C (hard ball).
Slowly add the hot sugar to the whipped egg whites, then increase the mixer speed and whip until the bowl is cool to the touch.
Fold in pureed avocado, season the mixture, pipe into flexi molds , cover and freeze
Coconut Carrot Ravioli:
Take the pulp from the coconut milk leaving the water behind, and take the solids from the coconut cream., puree in a blender until smooth.
Proceed heating up sugar with water until hardball stage and folding it with egg whites as in the previous directions.
Add soaked gelatin to the mixture., followed by the coconut pulp. Spread onto a half sheet pan and chill, then slice 2 cm squares.
Slice horse carrots thin on a mandalin lengthwise 2.5 x 4.5cm , and poach in the sirop slowly until tender and translucent. Add limejuice and chill.
Lay the strips in a cross pattern, put a coconut cube in the middle and wrap into a parcel.
Cook sugar till light caramel, stir walnut praline puree, walnuts , salt.
Cool on baking sheet. To order, melt the brittle in the oven and flatten it with a rolling pin. Pull the hot mixture into ribbons for decoration and texture.
Unmold the frozen avocado parfait onto the plate, arrange the pulled brittle, and garnish with the carrot raviolis.