Avocado and Chocolate Agar-Agar
Ingredients
- Avocado agar-agar
- 225 gram (1/2 lb) ripe avocado flesh
- 500 ml (2 cup) milk (Note 1)
- 7 gram (2 1/4 teaspoon) agar-agar powder
- 100 gram (1/2 cup) sugar
- Chocolate agar-agar
- 400 ml (1 2/3 cup) milk
- 3 1/2 gram (1 1/8 teaspoon) agar-agar powder
- 1 teaspoon vanilla extract
- 50 gram (1/4 cup) sugar
- 50 gram bittersweet chocolate chips
- 1 teaspoon espresso powder
- 2 tablespoon cocoa powder (optional)
Instructions
- Avocado puree: Use a food processor/blender to process avocado into an avocado puree.
- Avocado agar-agar: Boil together milk and agar-agar powder in a small pot over medium heat, then add sugar and boil until sugar is completely dissolved.
- Remove the pot from heat. Wait until the steam subsides. Add avocado puree and whisk until smooth. Pour into a loaf pan (I use a 9"x5" loaf pan). Use a spatula to smooth the mixture and chill in the fridge while we prepare the chocolate layer.
- Chocolate agar-agar: Boil together milk, agar-agar powder, and vanilla extract in a small pot over medium heat, then add sugar and boil until sugar is completely dissolved.
- Remove the pot from heat. Add chocolate chips, espresso powder, and cocoa powder (if using). Wait 5 minutes to let the chocolate chips melt, then whisk until smooth.
- Remove the loaf pan from the fridge. The avocado agar-agar layer should have started to set.
- Use a fork to lightly scratch the surface of the avocado layer, then very gently pour the chocolate agar-agar liquid over the avocado layer. Chill in the fridge until set, about 1 hour.
- Serving: Gently run a thin blade around the loaf pan to loosen the agar-agar, then cover the pan with a plate and flip. The agar-agar should drop on the plate. Cut into slices to serve.
- Storing: Store any leftover agar-agar in an air-tight container in the fridge for up to 1 week.
Notes
- (1) Use non-dairy milk for vegan-friendly dessert.
Another great recipe by https://dailycookingquest.com.