Frozen Australian Avocado Parfait with Green Mango & Palm Sugar
Andy Bowdy – Ace Hotel
Video & Photography by Jason Loucas
Chef Notes
- Avocado’s natural creaminess provides a smooth, luscious texture to the parfait without the need for heavy cream or butter.
- Packed with healthy fats, avocado adds nutritional value to a dessert, making it a wholesome and satisfying choice. For foodservice professionals, incorporating avocado into your menu not only enhances the nutritional profile of your offerings but also appeals to health-conscious customers seeking delicious and nutritious dessert options.
- The natural green of avocado gives the parfait a visually appealing, fresh look and stunning presentation.
- Avocado’s versatility in various culinary applications make it an unexpected yet perfect choice for frozen desserts.
Ingredients
Pâte à Bombe
- 510g Sugar
- 340g Eggs
Parfait
- 500g Australian avocado, purée
- 2 Gelatine sheets
- 1450g Whipped cream
- 250g Caster sugar
- 850g Pâte à Bombe
Preparation
Pâte à Bombe
- Dissolve the sugar in a saucepan with a little bit of water and heat to 118°C.
- Meanwhile whisk the eggs in a stand up mixer until pale and airy. Add the sugar syrup in a steady and continuous stream to partly cook the eggs while whisking on high speed. Add the melted gelatine and whisk to room temperature before incorporating avocado mix.
Parfait
- Scoop out the flesh of the avocados, and add to a blender to make avocado purée.
- Whisk the cream until soft peaks form and set aside in the fridge.
- In another bowl combine avocado purée, caster sugar and juice of one lemon and set aside covered in the fridge.
- Once the Pâte à Bombe reaches temperature, fold the whipped cream through avocado mix and incorporate into Pâte à Bombe.
- Portion into moulds and freeze.
- Serve with seasonal fruit.
