By Chef Day Salonga / Photography by Michael Sagaran
During the searing heat of this season, thoughts turn to more refreshing desserts. Surely, you’ve been bingeing on halo-halo, saba con hielo, mais con hielo, guinumis and other varieties of shaved ices from all over. If you love custards, then a lighter panna cotta may be more welcome in this weather. I concocted an avocado panna cotta because not only does it imparts a delightful flavor, the velvety texture makes this creamy dessert more indulgent.
Nothing could be simpler than a dessert of coconut tapioca pearls, but it does not stint on deliciousness.
Few can rival the joy of chewing on silky coconut milky pearls, which is why this quick dessert goes a really long way.
Avocado Panna Cotta
- 2 envelopes unflavored gelatin powder
- 2-1/2 cups whole milk
- 2 cup heavy cream
- 3/4 cup sugar
- zest of 1 lemon
- 1-1/2 tbsp vanilla extract
- 1/2 cup avocado
1 Combine gelatin powder and1/2 cup of milk. Let stand for 5 minutes.
2 In a medium saucepan, over medium heat, combine the rest of the milk, cream, sugar, lemon zest and vanilla extract. Bring to a boil for about 1 minute.
3 Add gelatine mixture, and whisk until dissolved.
4 Strain and transfer to a large bowl. Cool in an ice bath, stirring occasionally.
o prevent the mixture from setting, but still allowing it to thicken, about 10 minutes.
5 In a blender, purée the avocado until smooth. Add half of the cream mixture and purée again until smooth. Add the avocado mixture to the remaining cream mixture and whisk to combine.
6 Pour into 6 ramekins. Chill for 2 hours or until set. Serve cold.