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FULL RECIPE BELOW
This simple Italian dessert gets a modern spin with one of our favorite fruit: avocado. Learn how to make it with our pastry chef in this video.
AVOCADO PANNA COTTA RECIPE: http://www.escoffieronline.com/avocado-panna-cotta/
½ oz powdered gelatin
2.5 cups whole milk
2 cups heavy cream
¾ cup sugar
Zest of 1 lemon
1.5 tbsp vanilla extract
1 ripe avocado
1. Bloom gelatin over half of the milk and let sit for 5 minutes. In a small saucepan, bring the rest of the milk, cream, sugar, lemon zest and vanilla to a boil. Remove from heat. Add gelatin mixture and whisk until thoroughly dissolved. Strain then cool over an ice bath for 10-15 minutes.
2. In a blender, process the avocado pulp with half of the cream until smooth. Add the rest of the cream and puree again until smooth. Pour into mason jars, ramekins, or stemware and allow to set in the cooler, uncovered, for at least 2 hours. Serve cold garnished with whipped cream, wafers, cookies or lemon zest. Panna cotta will keep for 3 days.
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