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Avocado Ice Cream on Persimmon Compote in Tulipane Bowl

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Avocado Ice Cream on Persimmon Compote in Tulipane Bowl

The perfect avocado ice cream on persimmon compote in tulipane bowl recipe with a picture and simple step-by-step instructions.

Persimmon compote:

  • 2 Pc. Sliced ​​persimmon parsimon
  • 1 dl Water
  • 130 g Sugar
  • 1 Pc. Vanilla pod cut in half
  • 2 Pc. Star anise
  • 0,5 Pc. Cinnamon stick

Avocado ice cream:

  • 4 Pc. Fresh avocado
  • 0,5 Pc. Lime juice and zest
  • 200 g Plain yogurt

For tulipane shells:

  1. For the tulipane bowl, see my recipe: Tulipane with kaki cream

Cooking compote:

  1. Boil water, sugar, vanilla pod, star anise and cinnamon stick, add persimmon slices, remove and let cool.

Avocado ice cream:

  1. Peel, core and cut the avocado. Put in the mixglass with yogurt, lime juice and zest, puree finely. Put the avocado puree in the ice cream machine, allow to freeze. you can also make the ice cream the day before and put it in the freezer. Take out about 15-20 minutes before serving.

Arrange dessert:

  1. Remove the kaki slices from the syrup, dab them off and place them in the tulipane bowl (3-4 / bowl). Unplug the ice cream with a ball spoon and place on top. To garnish a dab of cream, or which biscuit ……. etc.
Dinner
European
avocado ice cream on persimmon compote in tulipane bowl

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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