This is a Sponsored post written by me on behalf of Hass Avocado Board featuring Hass Avocados for SocialSpark. I purchased my own avocados but did receive compensation for promoting Haas avocados in this post; all opinions are 100% mine.
My whole family adores Haas avocados. We go through lots of them in this house, which is more than fine with me: they’re quite nutrient dense and a great source of omega-9 monounsaturated fat.
I’ve also used avocado in sweet recipes before. And why not? With it’s mild flavor, it’s the perfect ingredient in desserts where a creamy texture is desired, like this riff on an Italian classic: Avocado Panna Cotta.
Since I am such an avocado fan, I am pleased to let you know about two ways you can participate in the Kick Off with Hass Avocados Recipe Contest:
1. A weekly sweepstakes where you have the chance to win a box of avocados (one box will be given away each week for 14 consecutive weeks)
2. A recipe contest where the winner will win a trip to the Rose Bowl Game®.
For information on how to enter the sweepstakes or the contest, and for all the details about the Grand Prize, please visit this link: Kick Off with Hass Avocados Recipe Contest.
For lots more recipe ideas, please visit the Haas collection of avocado recipes.
Recipe for Avocado Panna Cotta
- * 2 cups raw or organic milk divided
- * 2 teaspoons ¼ ounce envelope powdered, unflavored gelatin
- * 1 cup raw or organic heavy cream
- * 3 tablespoons honey plus more for drizzling on top of each serving
- * ¼ teaspoon fine sea salt
- * 1 ripe Haas avocado cut in half and flesh scooped out
- * 1-2 pinches ground cardamom
- 1. Sprinkle gelatin over 1/2 cup milk; whisk with a fork, then let stand to soften, about 5 minutes.
- 2. In a small pot on the stove, heat cream, 1 cup of the milk, honey and salt over low heat. Add the gelatin-milk mixture, and continue to heat, whisking constantly. Take it off the heat just before it comes to a simmer and allow it to cool.
- 3. Blend together the last 1/2 cup of milk with the avocado until smooth. Whisk this into the gelatin mixture after it's cooled down some, then allow to come to room temperature.
- 4. Carefully pour into custard cups (I also like using small jelly jars) or ramekins and wrap tightly with plastic wrap. Chill for several hours (or overnight) in the refrigerator until set.
- 5. Serve in the cups, jars, or ramekins (or unmold by dipping ramekins briefly into hot water and running tip of a knife around edges, then invert onto plates). Drizzle a little more honey on top before serving, if desired.