Pastry &
desserts
Desserts built on one ingredient: avocado, caught at peak. Rehydrate the pulp and fold it through the sweets you already make.
Avolay Chocolate Mousse
A vegan ganache-style dessert.
The Essence
- • 1 portion Hydrated Avolay Base (175g)
- • 1/4 cup Dutch-processed cocoa powder
- • 3 tbsp Maple syrup (Grade A)
- • 1 tsp Vanilla bean paste
The Craft
Combine all ingredients in a blender. Blend on high speed to incorporate air bubbles. The mixture should double slightly in volume and become glossy. Portion into ramekins and chill for 1 hour to allow the cocoa butter and fibers to set.
Avolay Ice Cream
Churn-free frozen dessert.
The Essence
- • 1 portion dried Avolay pulp (50g)
- • 1 can (400ml) Full-fat coconut cream
- • 1/2 cup Castor sugar
- • 1 tbsp Lime juice (acidulant to preserve color)
The Craft
Blend all ingredients until homogenous. Pour into a shallow metal tin. Freeze. Every 60 minutes, remove and whisk vigorously to break up ice crystals. Repeat 4 times for a creamy texture.
Banana Avolay Smoothie
A blended drink with banana and pulp.
The Essence
- • 1/2 portion dried Avolay pulp (approx 25g)
- • 1 frozen banana
- • 1 cup high fat milk
- • 1 tbsp Honey or Agave
The Craft
Place liquid in blender first, followed by solids (to protect blades). Blend on high until no green flecks remain. Pour into a chilled glass and serve immediately.
Chef's Secret
“For peak consistency, rehydrate Avolay avocado pulp in water until mashable. One ingredient: avocado. Nothing added.”