Avocado Semifrio with Mint and Chocolate
If you can’t resist as soon as you see a semifrio, this recipe for Avocado Semifrio with Mint and Chocolate is for you! Use the avocados you have at home and enjoy the end result that is simply delicious! A fruit dessert that also includes mint and chocolate can only be a temptation!
Ingredients
For the avocado cream:
-
2 ripe avocados
-
3 natural sweetened yogurts (125 g each)
-
50 g brown sugar
-
2 tablespoons of water
-
6 large mint leaves
-
5 sheets of gelatin
For the chocolate mousse:
-
200 g of chocolate in tablet
-
1 can of condensed milk (397 g)
-
4 sheets of gelatin
-
parchment paper q.b.
Preparation Method
- Line an English cake tin (11 x 20 cm) with a strip of parchment paper, so that the edges are out of the tin.
- Prepare the mousse: soak the gelatine sheets in cold water for 5 minutes. Break the chocolate into a bowl, add the condensed milk and melt it in a bain-marie, stirring occasionally. Remove from the heat and add the drained gelatine leaves, stirring well. Separately, beat the cream until stiff and mix it into the chocolate. Pour the mousse into the mold, sprinkle well with the granola, and place in the freezer for about 1 hour.
- Prepare the avocado cream: soak the gelatine leaves in cold water for 5 minutes. Pour the water into a mug and heat in the microwave. Drain the gelatin and dissolve it in the hot water. Cut the avocados in half, remove the pit and, with a spoon, remove the pulp into a blender. Add the washed mint leaves and sugar, turn on, then add the yogurts and dissolved gelatin and turn on some more.
- Remove the semifreddo from the freezer, cover it with the avocado cream and take it back to the freezer, until it solidifies. Unmold, garnish with more granola, slightly broken pistachios, and mint and serve cold, cut into slices.
As Novidades do seu Mundo de Sabores
Featured Recipes
