You are here: Home » Recipes » Avocado Parfait, Coconut Carrot Ravioli, Carrot and Walnut Brittle Avocado Parfait, Coconut Carrot Ravioli, Carrot and Walnut Brittle Recipe by California Walnut Board Yield 10 servings Prep 25 mins Cook 15 mins PrintEmail Ingredients Avocado Parfait187 grams caster sugar50 grams water125 grams fresh egg whites7 -- avocados -- lime juice to taste1-1/4 teaspoon salt to tasteCoconut Carrot Ravioli375 grams sugar7 -- egg whites2 -- (14oz) cans coconut milk (unshaken)1 can Coconut cream7 sheets Gelatin -- Carrots sliced on a mandalin ( 2.5 x 4.5cm )400 grams sugar600 grams water -- lime juiceWalnut Brittle3 ounces walnut praline puree7 ounces sugar7 ounces glucose10 grams salt10 grams walnuts Instructions Avocado Parfait: 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. Walnut Brittle: 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. To Plate: Unmold the frozen avocado parfait onto the plate, arrange the pulled brittle, and garnish with the carrot raviolis.