Avocado, mango and vanilla gelato
Serves: 6-8
Ingredients
- Flesh of 2 firm ripe avocados, diced
- Flesh of 2 large ripe sweet mangoes, diced
- Seeds from 1 vanilla pod or 1 teaspoon vanilla paste or extract
- 3 tablespoons icing sugar
- 3-4 tablespoons coconut cream
- Juice of 1 lime
- Syrup
- Peel of 1 lime (without the pith), cut into thin strips
- ¼ cup sugar mixed with 3 tablespoons water
- Pulp of 3 passionfruit
Instructions
- Freeze avocado and mango pieces on a tray or in a dish lined with baking paper for eight hours or overnight, until frozen hard.
- Remove from freezer and thaw for 10 minutes before adding to a food processor with vanilla, icing sugar, coconut cream and lime juice. Blend until smooth. Serve immediately or scoop into a container and return to freezer until it is the right firmness and ready to serve.
- To make the syrup, put all ingredients in a small pot and boil for a few minutes until sugar is dissolved. Allow to cool before drizzling over gelato.
Source: nzavocado
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