An Exotic Dessert with chocolate and fruit seeds
CHOCOLATE AND AVOCADO WHIP SERVED ON A SEED BAR BASE
100 g Couverture, melted
100 g avocado, mashed and passed through a fine sieve
Chilli oil, few drops
Seed Bar Base
150 g honey
100 g cocoa butter
Vanilla essence
100 g sesame seeds
100 g sunflower seeds
70 g pumpkin seeds
30 g sliced almonds
70 g dried apricots, diced
70 g raisins
30 g pistachio nuts, chopped
30 g dried cranberries
100 g coconut thread
CHOCOLATE AND AVOCADO WHIP SERVED ON A SEED BAR BASE
1
Whip the melted Couverture through the sieved avocado with a little chilli oil to taste.
2
Pipe quiffs of the whip onto the seed bar base.
3
Garnish with edible flowers.
Seed Bar Base
4
Melt honey and cocoa butter together over a low heat. Add vanilla essence to honey mixture.
5
Mix all remaining ingredients together.
6
Fold honey mixture through seed mix combining well.
7
Press into slice tray to ½ cm thick, roll over the top with a rolling pin to compress well and give a clean finish. Cut into disc with round cutter.
Ingredients
CHOCOLATE AND AVOCADO WHIP SERVED ON A SEED BAR BASE
100 g Couverture, melted
100 g avocado, mashed and passed through a fine sieve
Chilli oil, few drops
Seed Bar Base
150 g honey
100 g cocoa butter
Vanilla essence
100 g sesame seeds
100 g sunflower seeds
70 g pumpkin seeds
30 g sliced almonds
70 g dried apricots, diced
70 g raisins
30 g pistachio nuts, chopped
30 g dried cranberries
100 g coconut thread