A dual-temperature dessert featuring a no-churn frozen cream where avocado provides the richness, served over warm dark chocolate ganache with a crunchy maple-caramelized hazelnut and pumpkin seed brittle.
Ingredients
- 2 pieces ripe avocado
- 100 g 70% bittersweet baking chocolate
- 200 ml heavy whipping cream (at least 30% fat)
- 40 g light brown sugar or cane sugar
- 1 piece lime
- 40 g shelled hazelnuts
- 30 g raw pumpkin seeds (pepitas)
- 60 ml pure maple syrup
- 20 g unsalted butter
- 1 pinch fleur de sel or flaky sea salt
Method
- Prepare the semifreddo: pit the avocados, then blend the flesh with the lime juice and sugar until silky-smooth.
- Whip half of the well-chilled heavy cream to soft peaks, then gently fold it into the avocado puree in two additions, taking care not to deflate the mixture.
- Pour into a small loaf pan or serving glasses, press plastic wrap directly onto the surface, and freeze for at least 2 hours, until firm yet scoopable.
- Meanwhile, dry-toast the hazelnuts and pumpkin seeds in a skillet over medium heat until golden and fragrant.
- Pour the maple syrup into the skillet, let it bubble until the nuts and seeds are coated in a glossy caramel, then spread onto parchment paper, sprinkle with a pinch of flaky sea salt, and let cool completely before roughly chopping.
- Prepare the ganache: finely chop the chocolate, heat the remaining heavy cream until just simmering, pour it over the chocolate, let sit for one minute, then stir to emulsify from the center outward. Stir in the butter for gloss and keep warm.
- To assemble: spoon a pool of warm ganache into the base of each shallow bowl, set a neat quenelle of avocado semifreddo in the center, and scatter with the hazelnut-seed crunch, lime zest, and a final pinch of flaky sea salt. Serve immediately.
Nutrition
Per serving
- Energy
- 655.1 kcal
- Protein
- 6.85 g
- Carbohydrate
- 36.7 g
- Fat
- 52.57 g
- Fibre
- 9.08 g
- Calcium
- 96.52 mg
- Iron
- 1.6 mg
- Magnesium
- 73.04 mg