|Layers of Avocado Mousse, Almond Pound Cake, Strawberries, and Toasted Almonds.|
A few weeks ago Captain Awesome had a potluck at work. The theme was Iron Chef and the secret ingredient was Avocado. When I heard about the potluck I knew immediately I would make a dessert (because that’s what I do).
I searched the web for inspiration and came across the California Avocado Commission website. You can find it here. There I found tons of recipes using avocado, including desserts.
After searching, I decided I would make a trifle, a layered dessert made with custard, whipped cream, fruit, and cake. My trifle was composed of almond pound cake, avocado mousse, sliced strawberries, and toasted almonds. I called it the California Trifle.
The individual flavors came together perfectly. The sweet almond pound cake paired well with the not so sweet, creamy avocado mousse, the strawberries added a succulence that only strawberries can, and the toasted almonds gave a crunch that took the texture of the dessert to the next level. It was delectable.
The Captain took the trifle to work and when his co-workers saw it they said it was a sure winner. My trifle ended up taking second place (a recurring theme for the Captain). The first place dessert was an avocado like smoothie, simply called Avocado Dessert from allrecipes.com. I don’t know what the judges were thinking.
If you’d like to make your own trifle here is my recipe for avocado mousse.
1 Envelope unflavored Gelatin (7g)
35 grams cold water
12 oz Avocado pulp (about 3.5 medium avocados)
1 oz lemon juice
1.5 oz Sugar
1 oz Rum (optional)
16 oz Whipping Cream
2 oz Powdered Sugar
Sprinkle the gelatin over the cold water and let it bloom.
Place the avocado, lemon juice, and sugar in a food processor and process until smooth. Place the puree in a large mixing bowl.
Microwave the bloomed gelatin for about 15 to 20 seconds until it melts and looks clear. Pour the gelatin over the avocado puree and stir to combine.
Place the whipping cream in the bowl of a mixer. Sift the powdered sugar into the cream. Whip on high with the whisk attachment until soft peaks form.
Fold the whipped cream into the avocado puree in thirds. Add the rum with the last addition.
Use the prepared avocado mousse with cake and sliced fruit of your choice to create a trifle. Cover and chill the assembled trifle to allow the mousse to set.