Avocado panna cotta

2 hrs 30 mins



Avocado panna cotta


  • 75 ml.milk
  • 500ml. heavy cream
  • 1½ tsp.gelatin
  • 1 ripe avocado (use half in the mixture and one-third of the rest for decoration)
  • 23 g. Sugar
  • 1 pod of vanilla bean (or 1 teaspoon of vanilla extract)
  • Small amount of honey, for coating the avocado


.Soak the gelatin in 75 ml of milk for about 15 minutes until the gelatin blooms.
2.Cut the vanilla pod lengthwise. Scrape out the vanilla beans.
3.Mixing heavy cream with sugar in a thick bottom sauce pan, add vanilla pod and beans. Cook over medium heat, stirring constantly to prevent the mixture from burning and overflowing when boil. After the mixture boils, add the milk and gelatin mixture. Keep stirring and allow the mixture to boil again, then turn of the heat. Remove vanilla pods.
4.Pour all the mixture in a blender together with half of an avocado meat. Blend until smooth. Sieve the mixture to ensure smooth and creamy texture. Then pour the cream mixture in to a serving cup, jelly mold or ramekins. Chill for at least 2 hours before serving.
5.Dice one-third of the rest of the avocado meat and lightly coat with honey. Garnish over the chilled Avocado Panna Cotta together with other fresh fruits of your choice before serving.