Menu

Avocado Parfait, Coconut Carrot Ravioli, Carrot and Walnut Brittle

  • Yield: 10 servings
  • Prep: 25 mins
  • Cook: 15 mins

Ingredients

Avocado Parfait
187grams caster sugar
50grams water
125grams fresh egg whites
7-- avocados
-- lime juice to taste
1-1/4teaspoon salt to taste
Coconut Carrot Ravioli
375grams sugar
7-- egg whites
2-- (14oz) cans coconut milk (unshaken)
1can Coconut cream
7sheets Gelatin
-- Carrots sliced on a mandalin ( 2.5 x 4.5cm )
400grams sugar
600grams water
-- lime juice
Walnut Brittle
3ounces walnut praline puree
7ounces sugar
7ounces glucose
10grams salt
10grams walnuts

Instructions

 

Avocado Parfait: 

  1. Whip egg whites in a kitchen aid, while heating up the sugar and water until it reaches 123C (hard ball). 

  2. 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.

  3. Fold in pureed avocado, season the mixture, pipe into flexi molds , cover and freeze 

 

 

 

Coconut Carrot Ravioli:

  1. 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. 

  2. Proceed heating up sugar with water until hardball stage and folding it with egg whites as in the previous directions. 

  3. Add soaked gelatin to the mixture., followed by the coconut pulp. Spread onto a half sheet pan and chill, then slice 2 cm squares.

  4. 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. 

  5. Lay the strips in a cross pattern, put a coconut cube in the middle and wrap into a parcel.

 

Walnut Brittle:

  1. Cook sugar till light caramel, stir walnut praline puree, walnuts , salt.           

  2. 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.   

To Plate: 

  1. Unmold the frozen avocado parfait onto the plate, arrange the pulled brittle, and garnish with the carrot raviolis.

Nutritional Info *per serving

  • Calories 1080
  • Glycemic Load 80
  • Fat 41g
  • Saturated Fat 24g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 12g
  • Cholesterol 0mg
  • Sodium 790mg
  • Potassium 780mg
  • Carbohydrate 174g
  • Fiber 7g
  • Sugars 163g
  • Protein 12g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 15%
  • Calcium 4%
  • Iron 20%
Follow

Get every new post delivered to your Inbox.

Join 307 other followers