Apart from TrickyRicky liberally sprinkling his Avocado with sugar in the mornings for breakfast, I really haven’t used this fruit in sweet dishes. I loved this challenge and was ecstatic with the results. I guess that a Panacotta is a bit predictable from an Italian household, but none the less I had a ball inventing this dish. I was afraid that the cream wouldn’t set, so I added four gelatine leaves, which I have adjusted in the recipe below to three. A Panacotta should ‘traballa’ … or quiver like the bosom of the heroine in a Barbara Cartland romance novel; and mine just didn’t have the requisite ‘tremble’ to it! So, 3 leaves of gelatine would be perfect.
I stayed away from lime in the Panacotta as I have used this in my first recipe and instead opted for a ‘crushed pineapple and star anise compote to add a little acid and flavour balance to the dish. Pannacotta really is an easy dish to prepare – it’s ready in minutes and are pretty flop proof as long as you get your gelatine quantities correct.
Avocado Pannacotta with Pineapple & Star Anise Compote
Makes 4 servings
Ingredients for the Pannacotta
375ml fresh cream
70g castor sugar
1 Vanilla Pod
3 Gelatine Leaves
Split the vanilla pod in half and using the back of a knife scrape the beans from the pod and together with the fresh cream and sugar bring to the boil in a saucepan. Remove from the heat as soon as the cream begins to boil.
Cut the avocado’s in half and scoop out the flesh into a liquidizer or food processor. Add the milk to this and blend until perfectly smooth.
Add the boiled cream to the avocado and blend until smooth then pour it back into the saucepan.
Soak your gelatine leaves in a bowl of cold water for about 5 minutes.
Remove the soft gelatine leaves from the water and squeeze out any excess water.
Add them to the cream mixture and gently stir them in until they completely dissolve.
Pour this mixture into your moulds – I used coffee cups sprayed with a little spray and cook as moulds. You could pour the mixture into glasses if you are nervous about un-moulding the Pannacotta.
Tap the cups on your kitchen counter to burst any air bubbles.
Place into the refrigerator for about 3 hours to set.
Pineapple & Star anise Compote
1 x 227g tin of crushed pineapple with juice
150g castor sugar
8 star anise
10 pepper corns
The zest of 1 lime
Place all of the ingredients into a saucepan and boil until all of the liquid from the pineapple has evaporated and you will have a nice thick spicy compote.
Spicy & Zesty Pineapple Compote
Run a sharp knife around the edge of each Panacotta; turn them upside down onto your serving plate. Leave them for a few minutes and they will plop out of the mould.
Top each Panacotta with a dessert spoon of the Pineapple compote and garnish with fresh lime zest and some star anise.
And walla … zesty creamy spicy Avocado Pannacotta!
Avocado Fun …. when Max was a little boy at Primary School, Riccardo (aka TrickyRicky) was the coach of his mini rugby team. One Saturday morning the father of one of Max’s team mates came up to Ric with an enquiring and puzzled look on his face. He leaned over to Ric and asked him in a hushed tone, “Is your name really coach Avocado?”
Hehehe don’t you just love kids!
He was also known as coach RockCod!
click on the link above for the recipe.