Since a while I have been curious about avocado in combination with chocolate. The actual plan was to bake a chocolate cake and serve it with avocado cream, but then I felt like experimenting.
I had the idea to combine coconut, avocado and chocolate in one dessert. As first I baked a simple coconut meringue as the bottom and I spread some chocolate ganache on top. The next step was to prepare the avocado bavaroise, that ended up on top of the first chocolate ganache layer. This I covered with a hazelnut dacquoise, then spread another layer of chocolate ganache and topped the whole thing with coconut mousse sprinkled with toasted coconut flakes. And those flakes drove me almost nuts while taking the photos! They just seemed to be everywhere! I am pretty sure that this was the last time when I decorated cake with coconut flakes!
240 ml milk
3 egg yolks
1 1/4 tablespoons gelatine powder
50 g sugar
juice of 1/2 lime
200 ml cream
Cream the egg yolks with sugar. Puree avocado, press it through a fine sieve season with lime juice and sugar if you desire. Dissolve gelatine in cold water and let it stand for about 10 minutes or as the instructions on the package require. Bring the milk to the boil and pour it over the egg yolk mixture, them cook over medium heat for about 10 minutes, stir in the gelatine and let it cool. Stir in the avocado puree and fold in the beaten cream. Let it stand in the fridge for a few hours.