Avocado Panna Cotta

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Although most people often think of avocado as an ingredient in savory dishes, we have some news for you: it’s actually a fruit. Its mellow taste and creamy texture pairs perfectly with the more creamy confections of the desert world: mousses, custards, puddings, ice creams, etc. In this case, we’ve incorporated it into one of our favorite Italian sweets: panna cotta. The base for this creme brulee like dish uses just a couple staple ingredients: gelatin, milk, cream and sugar. From there, you can adjust flavor to your liking: from classics like caramel and chocolate to more fun ones like strawberry basil, or in this case, avocado. Follow along with our instructor in this online baking class as she teaches you how to make this delicious avocado panna cotta.

Avocado Panna Cotta

Ingredients
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

Directions
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.