Avocado Cream Recipe
- 2 cups of regular milk
- 2 cups of heavy cream
- ¾ cup of sugar
- 1 teaspoon of Vanilla extract
- 5 gelatin sheets
- 5 ounces of avocado pulp
- Pinch of salt
1-Bloom the gelatin in a bowl of coldwater with ice.
2-Boil the heavy cream, the milk, salt and sugar then remove it from the heat. Then, squeeze the excess of water from the gelatin sheets and add them to the milk and cream mixture and, let it cool at room temperature then, add the avocado pulp and the vanilla extract blend (in a blender or hand-blender) strain and pour in the desired mold and refrigerate until firm.
Pastry Chef Bruni Bueno, Rayuela
Tropical Lobster Ceviche
(Yields 8 servings)
- 8 oz of passion fruit pure
- ½ lemongrass stick
- 8oz pineapple juice
- 4oz orange juice
- ½ tbs Aji Amarillo paste
- 4oz peach juice
For the base of the ceviche, incorporate all the ingredients in a blender and then strain it in a fine strainer (avoid any peace of lemongrass in the final product).
- 32 ounces of lobster meat blanched
- 8 ounces of Lime Juice
- 2 ounces of red bell pepper brunoise
- 2ounces of green bell pepper brunoise
- 6ounces of lemon oil
- 2 avocados
- 1 bunch of cilantro finely chopped
- 1 red onion finely chopped
In a mixing bowl add the base juice or sauce; add salt and pepper, lemon juice and the peppers. In a different mixing bowl add the lobster meat, red onions and cilantro with 2 oz of lemon oil and mix it and, add salt and pepper. In a deep dish pour the base, then add the lobster mix and top it with avocado slices and drizzle it with lemon oil.
Chef Jose Diaz Macondo