Paul cooks up an avocado-inspired dish that will tickle your tastebuds.
Avocado Panna Cotta:
Put milk and peeled chopped avocado into blender and puree till well combined and smooth.
Heat cream, sugar and vanilla – seeds scraped out added to cream along with the pod and bring to the boil.
Take off the heat and add the milk and avocado and gently combine.
You do not want to create air bubbles on the surface.
Put gelatin leaves into cold water and soak for about 7 or so minutes then squeeze out the water and add the leaves to the hot cream mix.
Carefully fold through until they are all dissolved. Pour into moulds or glasses and put in the fridge for 3 hours or until well set.
Cut a small cross on the bottom of each Tamarillo and then put them in a large jug or bowl and pour over boiling water.
Let them soak for a few minutes and then peel (this is the same way to peel raw tomatoes).
Chop the fruit up into small dice and put in a saucepan with the sugar and water and bring to the boil then simmer until you get the consistency you desire. I like to mash the fruit with a fork as it cooks down so that it is pulpy.
The tamarillos are lovely and sweet but also have a bitter bite from the seeds so taste for a good balance of sweet and bitter. I found that 1 tamarillo, 2 tsp of sugar and 2 tsp of water is a good balance to cook them down in but it could change depending on how ripe the fruit is.
Streak some Tamarillo Coulis across the plate then dip the mould into hot water to warm up the panna cotta so it will slip easily out of the mould and place it on the sauce.
Place a little more sauce on top of the panna cotta and garnish with some lime zest.
If serving in a glass just place a tsp or so of the sauce in the middle of the panna cotta and garnish with lime zest.
My chef friend Achim from Kuche Inspirational Foods – www.kuche.com.au – 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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