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Avocado Panna Cotta with Tamarillo Coulis

Paul cooks up an avocado-inspired dish that will tickle your tastebuds.


My chef friend Achim from Kuche Inspirational Foods – – gave me some of his gelatin to use so if you use another brand you may need to adjust the amount used. Also if you are putting the mixture into molds to be turned out later you will need to use about 6 leaves, if you are going to put the mix in a martini glass and serve it in that glass then you will only need 4 leaves. Also gelatin reacts differently in winter than it does in summer so make sure you read the instruction well.

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Avocado Panna Cotta with Tamarillo Coulis.


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