YIELD: 6 servings
For avocado mousse:
1 sheet gelatin
2 small or 1 large ripe avocado
¾ tsp. citric acid
3.5 oz. condensed milk
1 oz. Greek yogurt
Pinch fennel pollen
3 oz. heavy cream
½ cup all-purpose flour
¼ cup almonds, sliced & toasted
1/8 cup sugar
3 Tbsps. butter
1/8 tsp. salt
1 to 1.5 Tbsps. cold water
For black currant gelée:
1.5 sheets gelatin
3.75 oz. black currant puree
1.5 oz. granulated sugar
- For avocado mousse: Soften gelatin sheet in ice water. Place avocado, citric acid, yogurt, condensed milk and fennel pollen in a food processor and process until smooth.
- Pour 1 oz. heavy cream in saucepan, heat to simmer. Add gelatin sheet to melt.
- Meanwhile put remainder 2 oz. heavy cream in mixing bowl and start whisking. Add the melted gelatin when it starts to thicken and whip to soft peak.
- Fold in cream to avocado mixture.
- Add to desired round molds and freeze overnight.
- Place flour, almonds, sugar, butter and salt in food processor. Cover and pulse until blended.
- Gradually add water, pulsing until mixture forms a soft dough.
- Press onto bottom and up sides of individual greased 3.5 tart molds. Bake 350°F for 7-10 minutes or until golden brown. Let cool.
- For gelée, soften gelatin sheet in ice bath.
- Heat currant puree with sugar until sugar dissolves. Add gelatin and mix until melted.
- To assemble: Add just enough gelée to cover bottom of tart.
- Unmold frozen avocado mousse and push into gelée in center of tart. Garnish with seasonal fruits.
Photo and recipe: UCLA Housing & Hospitality Services, Plateia Restaurant