Two-layered Avocado and Honey Panna Cotta

Food Couture's web-designer/photographer, Yoshiko, has a favorite food combination: avocado with honey. As an appreciation for her support, I created a dessert dish for her with these ingredients. She said that an avocado cut in half, drizzled with honey is very delicious. Based on this flavor, I created a dessert menu item, two-layered panna cotta. One layer has the flavor of honey with a silky texture, and the other layer has the full flavor of avocado with a velvety texture. This addictive dessert will make your mouth and taste buds smile.

Two-layered Avocado and Honey Panna Cotta

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(Recipe by:Chef Yasue Siewert)

Times

Prep.: 5 minutes
Cook: 15 minutes
Inactive: 2 hours

Yield

Makes 6 pudding cups

Ingredients

(for honey layer)
½ cup heavy cream
½ cup milk
2 tbsp honey
1 tsp unflavored gelatin

(for avocado layer)
1 ripe avocado, remove skin and pit and diced
¼ cup heavy cream
½ cup milk
2 tbsp honey
1 tsp unflavored gelatin
¼ tsp vanilla extract

Directions

To make the honey layer, mix the gelatin and 1 tbsp of water in small bowl, and let it sit. In a small saucepan, combine the milk, heavy cream, and honey. Bring the milk mixture to a boil, stirring gently, then remove from the heat. Add gelatin water mixture to the milk mixture and stir until gelatin completely dissolves.
Fill each of the ramekins halfway with this resulting mixture and place in the refrigerator until firm, at least 1 hour.

To make the avocado layer, blend the avocado and milk in a food processor until smooth. Mix the gelatin and 1 tbsp of water in small bowl, and let it sit.
In a small saucepan, combine the avocado-milk mixture, heavy cream, and honey. Bring the avocado mixture to a boil, stirring gently, then remove from the heat. Add gelatin-water mixture and vanilla extract to the avocado mixture and stir until gelatin completely dissolves. Let it cool for 10 minutes.
Take the ramekins back out of refrigerator.
Fill each the ramekins the rest of the way with the avocado mixture and place in the refrigerator again until firm, at least 1 hour.

To serve, run the tip of a knife around the edge of the ramekin, dip the ramekin quickly into hot water, and gently shake the dessert onto a plate.

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