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Author Notes: Silky and light avocado panna cotta that remains rich and creamy, as it is in its fresh form, but is complimented with a tart cherry and amaretto sauce. —Nathan Smith
- 3 cups Milk, whole
- 2.5 tablespoons Agar agar, powdered
- 1.5 cups Heavy cream
- 4 pieces Hass Avocados
- 0.5 cups Lemon juice, fresh squeezed
- 0.5 teaspoons Salt, kosher
- 2 cups Cherries, fresh, pitted, sliced
- 2 tablespoons Amaretto
- 2 tablespoons Lemon juice, fresh squeezed
- 0.5 cups Water
- 0.5 cups Marcona Almonds, roasted, rough chopped
- Lightly coat 12 four-ounce ramekins with canola oil, or locate an appropriate silicon baking mold.
- In a small sauce pot, combine 2 cups milk and the agar agar, whisk and allow to bloom for 5 minutes.
- Add the remaining 1 cup of milk and the heavy cream to the sauce pot, and bring to just below a simmer about 170-175ºF. Remove from the heat and allow to cool to about room temperature.
- Meanwhile, in a food processor, combine the avocados, lemon juice and salt, and puree until very smooth.
- Add the milk, cream and agar mixture to the food processor and continue to puree until very smooth. Pass through a fine mesh strainer for best results.
- Transfer the avocado puree to an easier-to-pour container and pour the puree into each of the 12 ramekins or molds.
- Cover each ramekin with foodservice wrap, ensuring to make contact with the puree to prevent browning of the puree.
- Refrigerate until they have reached an internal temperature of 40ºF or less
- Preheat a non-stick pan on medium-high heat, and add the sliced cherries and a pinch of salt.
- Once the cherries have been lightly sautéed, add in the amaretto, and the lemon juice and continue to sauté. (Not flambé.)
- Finally, add in the water and the sugar and turn the heat down to medium-low.
- Allow the sauce to simmer and thicken, stirring occasionally to prevent burning.
- Remove from the heat, transfer to a small bowl, and chill until you are ready to plate the dessert.
- To plate: Invert the delicate panna cotta, top with the cherry amaretto compote, and roasted marcona almonds.
- This recipe was entered in the contest for Your Best Recipe with Avocados
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