Ingredients:
3 c. heavy cream
1/2 c. sugar
1 avocado, pitted, peeled and mashed
1/4 c. Mango White Balsamic
1 packet of un-flavored gelatin
1/2 avocado, pitted, peeled and cubed
1 c. raspberries
3 c. heavy cream
1/2 c. sugar
1 avocado, pitted, peeled and mashed
1/4 c. Mango White Balsamic
1 packet of un-flavored gelatin
1/2 avocado, pitted, peeled and cubed
1 c. raspberries
In a bowl, beat cream until soft peaks form. Add sugar, mashed avocado and Mango White Balsamic. Mix well and set aside. In a small bowl, soak gelatin in 3 Tbsp. Water. Then heat in microwave at 30 second intervals until gelatin is dissolved. Carefully add to the passion fruit mixture. Line a loaf pan with plastic wrap. Place the avocado cubes on the bottom, followed by half the mango mixture, half the raspberries and the remaining passion-fruit mixture. Smooth the top and freeze for 12 hours or overnight. Unfold onto a serving platter and discard plastic wrap. Let rest for 10 minutes before serving.
*Tested in Peruvian Cooking Class
