Australian Avocado Mochi
Oscar Solomon – Apollo Group
Video & Photography by Anthony MacFarlane
Chef Notes
- Mochi is the traditional Japanese ice cream ball, wrapped in chewy rice sheets.
- Australian avocado forms the base of the ice cream, bringing a naturally creamy texture and a subtle, slightly sweetened note without the heaviness of traditional dairy-based ice cream.
Ingredients
- 300g Australian avocado flesh
- 200ml condensed milk
- 1 lime, juiced
- 300ml pure cream
- 1 tbsp sugar
- 1 vanilla bean
- 6 mochi sheets
- 1 tsp dried Davidson plum
- 1 tsp cocoa powder
Preparation
- In a blender, blitz the avocado, condensed milk and lime juice until smooth.
- In a stand mixer, add cream, sugar and vanilla and whisk until soft peaks.
- Gently fold the avocado mixture into the whipped cream and fold gently until well incorporated.
- Place into a freezer container and place in the freezer.
- Once frozen, scoop into ice cream balls then place back into the freezer.
- Once frozen, remove from the freezer and wrap in a mochi sheet.
- Dust the mochi ball with dried Davison plum and cocoa powder, top with a drizzle of olive oil and pink salt and serve.
