My whole family adores 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 its 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.
Avocado Panna Cotta
- 1 cups milk divided
- 2 tsp powdered gelatin from a ¼ ounce envelope
- 1 cup heavy cream
- 3 tbsp honey plus more for drizzling on top of each serving
- 1/4 tsp fine sea salt
- 1 avocado cut in half and flesh scooped out
- 1-2 pinches ground cardamom
- Sprinkle gelatin over 1/2 cup milk; whisk with a fork, then let stand to soften, about 5 minutes.
- 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.
- 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.
- 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.
- 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.