As you well know, Panna Cotta is a dessert of Italian origin that consists of cream, gelatine and other ingredients. This Avocado Panna Cotta will certainly become a family favorite once you’ve tried it.
Our Avocado Panna Cotta is really easy to make, with very few steps. It calls for only a handful of ingredients too! And it just takes about two hours, tops, to set. It is simply perfect for when the temperatures are soaring.
I have tirelessly sung the praises, and waxed poetic, about the benefits of avocados in the recent posts that are part of the Avocado recipes series. Make sure to click on them to check them out when you get the chance. Here’s this Avocado Mousse, for example.
The posts include both savory and sweet ways to prepare avocados.
Avocado Panna Cotta
Ingredients
- 1 tbsp vanilla extract
- 2 cups whole milk
- 2 cups heavy whipping cream unwhipped
- 1 cup sugar
- 5 packets unflavored gelatine
- 1 avocado flesh scooped out
- 1 drop green food coloring if desired
- chopped pistachios for garnish (optional)
- sweetened, dried, shredded coconut for garnish (optional)
Instructions
- Over low heat, warm up vanilla, milk, cream and sugar for 20 minutes. Do not let it boil. Remove from heat. Sprinkle the unflavored gelatine over 1/2 cup of cold water and let it sit for 1 minute. Then microwave gelatine from 15 – 30 seconds, depending on your microwave, until fully melted, stirring and making sure there are no clumps. Add it to the milk/cream mix stirring until it has fully integrated. Let this mix cool down for 20 minutes.
- Pour half of the milk and cream mix into the blender and add the avocado flesh and the food coloring, if using. Blend until smooth. Add the rest of the milk and cream mix, blend one more minute on "High" until smooth.
- Divide equally and pour into individual ramekins or cups.
- Chill in the refrigerator for at least 2 hours until set.
- Garnish and serve.
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