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Avocado Dessert Mold Recipe
|Ripe avocados||2 , peeled and cut up|
|Lemon juice||1⁄4 Cup (4 tbs) (Juice Of 2 Lemon)|
|Orange juice||1 Cup (16 tbs) (Juice Of 4 Oranges)|
|Honey||3⁄4 Cup (12 tbs)|
|Light cream||1 Cup (16 tbs)|
|Green coloring||3 Drop (Vegetable Coloring)|
|Almond extract||1⁄4 Teaspoon|
|Cointreau/Curacao||5 Tablespoon (1/4 Cup Plus 1 Tablespoon)|
|Plain gelatin||2 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Confectionery sugar||1 Cup (16 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3604 Calories from Fat 1571
% Daily Value*
Total Fat 182 g279.5%
Saturated Fat 83.2 g416.1%
Trans Fat 0 g
Cholesterol 430.8 mg
Sodium 428.8 mg17.9%
Total Carbohydrates 449 g149.7%
Dietary Fiber 29.6 g118.4%
Sugars 392 g
Protein 57 g114.4%
Vitamin A 106.5% Vitamin C 329.6%
Calcium 36.7% Iron 24.3%
*Based on a 2000 Calorie diet
Mash the avocados to a smooth pulp or put them in a blender 30-40 seconds.
Stir into the avocados the fruit juices, honey, light cream, food coloring to your liking, almond extract, and liqueur if you use it.
Soften the gelatin in cold water and dissolve it over hot water.
Stir into the avocado mixture.
Beat the egg whites until stiff but not dry, gradually stirring in the confectioners' sugar.
Fold the avocado mixture into the egg whites gently and pour into a mold rinsed out in cold water.
Unmold on a chilled platter at serving time and pour over the mold the heavy cream beaten until stiff, and with the sugar and liqueur added, if used.