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Author Notes: Being a connissiour of all things French and a proclaimed dessert addict, Entremets hold a cherished place in my heart, as these delicacies deserve to have. I find that avocado's creaminess blends really really well with dark chocolate creating an very interesting 'milk' chocolate experience. These entremets are layered with chocolate, orange and avocado mousses and encased in biscuit jaconde. You can also simply serve them in cups.
I have included below my original recipes for the avocado and orange mousses. Use your favorite chocolate mousse recipe. —Asha
tablespoons powdered sugar
cup whipping cream
- Whip the cream to soft peaks.
- Puree the avocado, cream,salt and sugar and strain through a fine mesh for a smooth, creamy mixture.
- Gently fold in the whipped cream. Transfer to a piping bag, refrigerate for 30 minutes before piping.
grams simple syrup
cup heavy cream
- Whip the cream and sugar until it holds soft peaks. Set in the refrigerator until ready to use.
- Whisk together the yolk and syrup until light. Place over double boiler and continue whisking until light, foamy and thickened, about 5 minutes. Remove from the heat and continue whisking until the egg mixture has cooled up and whipped to be airy and fluffy like a custard cloud.
- Gently fold in the zest and whipped cream to create a light mousse. Refrigerate for 30 mintues before piping or spooning into the prepared jaconde molds.
- This recipe was entered in the contest for Your Best Recipe with Avocados