The Yin and Yang

The Yin and Yang

This recipe has been provided to AEB as is by Avocados From Mexico

AFM

Yield: 12 servings

Ingredients

Avocado-White Chocolate Cheesecake

  • 1 pound cream cheese at room temperature
  • 4 large eggs
  • 1 cup granulated white sugar
  • 8 oz. of avocado flesh pureed and pushed through a sieve
  • 4 tbsp. heavy whipping cream
  • 1 tsp. salt
  • Juice and zest of one lime
  • 4 oz. white chocolate grated
  • 1 cup sour cream
  • 1 tsp. vanilla extract
  • 2 tsp. unsalted butter

Avocado-Chocolate Sponge Cake

  • 12 large eggs, separated
  • 1 cup white granulated sugar plus 2 tbsp. for egg white whipping step
  • 1/2 cup fluid 58% semi sweet cocoa disks melted over a bain marie and cooled to room temperature
  • 1 cup avocado puree
  • 2 tsp. vanilla extract
  • 1-1/2 tsp. cream of tartar
  • Cooking spray
  • All-purpose flour

Gilded Avocado - Peach Fruit Leather

  • 2 Avocados From Mexico skin and seed removed, diced
  • 1 cup very ripe peaches seeds and skins removed and diced
  • 4 tbsp. lemon juice
  • 1 tsp. salt
  • 3 tsp. Tajin fruit seasoning
  • 4 tbsp. of honey
  • Cooking spray
  • Gold Glitter used for food decorating non-toxic and edible

Avocado - Caramel Pistachio Gelato

  • 5 Avocados From Mexico skins and pits removed, reserving 1/2 of one avocado
  • 32 oz. half n' half
  • 28 oz. sweetened condensed milk
  • 1 cup of powdered coffee creamer
  • 1/2 cup granulated white sugar
  • 2 tsp. Unsalted butter

Caramel - Pistachio Bits

  • 1-1/2 cup of granulated white sugar
  • 1/2 cup of toasted and chopped pistachio nuts

Avocado - Chocolate Raspberry Liqueur Truffles

  • 2 cups 58% semi sweet cocoa disks melted over a bain marie, reserving 2/3 for coating step
  • 1 cup avocado
  • 8 tbsp. unsweetened cocoa powder
  • 2 tsp. vanilla extract
  • 1 tsp. raspberry flavored liqueur plus 8 tsp. on reserve for pipettes

Additional Garnishings for Plating

  • 8 ready to use striped chocolate bars cut into 1-1/2-inch lengths from (baker's suppliers), 1-inch wide
  • 48 fresh raspberries assorted sizes
  • 16 small mint leaves from of top of sprigs
  • Bottled raspberry dessert sauce
  • Additional melted 58% semi sweet cocoa disks

Directions

  1. Avocado White Chocolate Cheesecake: 1. Whip cream cheese until fluffy, add eggs and sugar and beat well, add in avocado, cream, salt, lime juice and lime zest, white chocolate, sour cream and vanilla extract. 2. Pour into a spring form pan that has been greased with butter. Wrap bottom of pan in foil and bake in a water bath in a 350º preheated oven for 50 minutes or until toothpick comes out clean when inserted in cake’s center. Rotate midway through baking period. Cool completely, wrap and place in refrigerator overnight to chill before cutting.
  2. Avocado-Chocolate Sponge Cake: 1. Beat the egg yolks at high speed of electric mixer along with the ¼ cup of sugar in a bowl until light yellow, thick and fluffy; beat in the avocado and vanilla extract and then add the melted and cooled chocolate to combine. Use a whisk beater beat on high speed the egg whites in a separate bowl until frothy, add in the cream of tartar and continue to beat until soft peaks form. Gradually add in the 2 tbsp. of sugar beat until stiff peaks form. Fold the egg whites into the avocado-chocolate mixture gently until incorporated, being careful not to over mix. 2. Spoon and spread the batter out evenly on a sheet pan that has been lined with parchment paper, greased and floured lightly, Baked in a 350º F preheated oven for 20 minutes or until cake springs back when touched lightly. Remove from oven, allow to cool. Cover with parchment paper and wrap until ready to use.
  3. Gilded Avocado–Peach Fruit Leather: 1. Place all the ingredient in a food processor and blend thoroughly until smooth and no chunks. Press mixture through a sieve and spread evenly across making a square shape onto a piece parchment paper that has been sprayed with some cooking spray. 2. Place into a baking pan and place in a 200º F preheated oven for 4 hours or until the fruit leather is no longer wet to the touch, firm, and dried looking. Remove for oven, allow it to cool. 3. Cut eight 2-inch circles and the cut out center circle ¾ inch from outside edge to create a hole in the disk. Brush on glitter covering both sides. Set aside.
  4. Avocado – Caramel Pistachio Gelato: 1. Scrape out the flesh of two avocados and place in the bowl of a food processor. Add the half n’ half, milk, creamer and sugar. Pulse the mixture until smooth. 2. Pour the mixture in an ice cream maker and churn until fluffy and thick. 3. Chop the reserved ½ of avocado into small pieces and add the caramel pistachio bits (prepared in the next step). Allow the machine to churn in these items for 1 minute. 4. Scrape out the gelato and place in a container with a lid and freezer until you are ready to serve.
  5. Caramel-Pistachio Bits: 1. Place the sugar in a small sauce pan and melt slowing over medium-low heat, but do not stir. When sugar turns to a golden brown and is melted to a liquid, add in the chopped nuts. 2. Quickly pour out the mixture onto a parchment lined pan that has been buttered lightly. Allow the caramel to cool and then chop into bits. Reserve 4 tsp. of the bits for plating.
  6. Avocado-Chocolate Raspberry Liqueur Truffles: 1. Place 1/3 cup of the melted chocolate in a bowl and allow it to cool. 2. Place the avocado in the bowl of a food processor and puree, add cocoa powder and pulse again, scraping down the sides. Add in vanilla extract and raspberry liqueur. Pulse again until smooth. Add the cooled melted chocolate to the avocado mixture and pulse until smooth. 3. Transfer to a small bowl; cover with plastic wrap and chill for several hours. 4. Using a small sized cookie scoop, scoop the mixture and roll by hand creating 8 even sized balls. Place on a piece of waxed paper and put in the freezer for at least 30 minutes; then coat the chilled balls in the reserved melted chocolate. Place in the refrigerator until time to plate.
  7. To assemble and plate each dessert: 1. Create two swirls using a tsp.: one in the raspberry sauce and the other in the melted chocolate placing them opposite each other to create the yin and yang design. 2. Dot the chocolate swirl with raspberry sauce and the raspberry swirl with bits of the caramel pistachio bits. 3. Cut a 2-inch shaped circle from the sponge cake using a round cutter. Place it on plate toward one side, and top with a 2-inch circle cut of the cheesecake. 4. Fill pipette with liqueur and insert into a truffle; place truffle atop the layered cake toward one side. 5. Lean a 1 ½ inch striped chocolate bar against the truffle. 6. Place a glided disk of fruit leather over the pipette resting on the truffle. 7. Scoop a large tbsp. sized quenelle of the gelato and place on opposite side of the plate from cheesecake. 8. Garnish with raspberries and mint. Serve immediately.

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