Avocado Cream Pots
Sunday, June 21, 2009 8:32:31 PM
Ah, well... Enough of whining, and off to the topic!
And, as you must have already guessed, it’s Sugar High Fridays time, again! And for those who are not used to this, SHF was created by Jennifer from The Domestic Goddess, and is now in its 56th edition! This month, it is hosted by Mansi, from Fun & Food Cafe, and she picked up the theme of: Fruit & Nut!
Yup, that’s it, we have to post creations that contain both fruit and nut. The options are innumerous, like pies, ice creams, cakes, custards, scones... Well, the list is endless. And what was my choice, you ask. What’s that green stuff? Pistachio what? Naaah! This is Avocado Cream with Toasted Nuts Croquant.
[Nationalist mode – ON] Although Brazil is a Latin American country, we do have lots of differences to other Latin cultures, especially Mexico. Therefore, we don’t have Maracas, don’t wear sombreros, and our food is not based in burritos nor tortillas. Besides that, and many, many other differences, one of the most unique is the way we eat our avocados. They’re supposed to be eaten sweet, here, and not as a salad or a garnish. [Nationalist mode – OFF]
That’s it, my friends. In Brazil, It’s extremely rare to find savory avocado dishes. And what’s one of the basic ways to eat this fleshy and creamy fruit? Diced with some sugar and lime juice. But the same way it’s common to find Papaya Creme in Brazil, it’s also common to turn avocados into an Avocado cream. Sometimes we make it thinner, like a fruit smoothie, and other times, we make it thicker, turning them into some delicious avocado pots.
Usually, when I make creamy desserts, I like to add a little something extra... You know, some special kick in flavor, or an extra texture. And this time, I decided for the later one. Crispy and nutty and caramelly... Yummy!
P.S.: I'll have some really nice breaking news soon. I'll just finish what I have to do (and this should take about 2 more weeks, so, stay tuned!)
Avocado Cream Pots
TOASTED NUTS CROQUANT (similar to a Praliné)
1 ½ cup toasted nuts (I used cashew and hazelnuts)
1 cup white sugar
Put sugar in a small saucepan and, over low heat, melt and caramelize the sugar, stirring just enough for it not to burn.
Remove the caramel from the heat, add the nuts (this would be easier if the nuts are still war or hot) and stir vigorously, until all the nuts are well covered.
Spread the mixture on a marble top, or any metal pan, covered with aluminum foil. Allow it to cool and then transfer it to a thick bag, so you can break it with a hammer, rolling pin or any other heavy utensil. Or, if you want no fun in this process, you can transfer it to a food processor, and pulse it a couple of times, until you have bits of 1cm or less.
1 ripe Avocado* of nearly ½ kg (whole)
1 cup milk
Juice of 1 small lime
3 or 4 tbsp. sugar (or to taste)
Put everything in a blender, and blend it until well combined. Taste, and adjust sugar as you like.
Divide the mixture in 4 or 6 pots or ramekins, and allow it to cool for nearly 2 hours, for best results.
To serve, sprinkle nearly 1 tbsp Croquant on top of each pot!