Avocado, Chilli and Coconut Bavarois with Coconut Pannacotta Base, Strawberry Coulis and Deep Fried Peppered Pasta

 
 
 

Ingredients (8 portions)

Amount Measure Name
  Avocado, Chilli and Coconut Bavarois:
240.00mlCoconut milk, canned
3.00pcEgg yolk
20.00gGelatine , slaked
50.00gCastor sugar
1.00pcChillis, sliced
240.00mlMEADOWLAND Classique 10 x 1L , softly whipped 
1.00pcAvocado , pitted, skinned and pureed
  Coconut Pannacotta:
100.00gCARTE D'OR Pannacotta 6 x 1kg
250.00mlCoconut milk, canned
250.00mlMEADOWLAND Classique 10 x 1L 

Our products used in this recipe

Preparation

Avocado, Chilli and Coconut Bavarois:
1. Cream the egg yolks and sugar.
2. Bring the coconut milk and chilli to the boil, take off heat and whisk into the egg mixture, before straining back into a small pan.
3. Stir continuously over medium heat and allow the anglaise to thicken, but be careful not to curdle it.
4. While still warm, whisk in the slaked gelatine. Allow to cool before adding the cream and avocado puree.
5. Pour into ramekins 2/3 full and place in the fridge to set.

Coconut Pannacotta:
1. Mix the pannacotta powder with the cream.
2. Bring the coconut milk up to the boil, pour over powder and cream and stir thoroughly.
3. Pour mixture on top of the bavarois until it reaches the top of the ramekin. Refrigerate.

To make the deep fried lasagne: Cut the lasagne sheet to desired shape, sprinkle with black pepper before deep frying.

To add a sweet touch and complimenting flavour, dot strawberry coulis around the plate.

 
recipe number: 1-EN-84552 recipe code: R0014906

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