Halo Halo: Avocado Ice Cream, Evaporated Milk Crystals, Mochi Dumplings, Passion Fruit or Raspberry Jelly, Lemongrass-Infused Tropical Fruits, and Pickled Tamaya Gourmet Chilean Carica Fruit

The First Annual StarChefs.com International Pastry Competition
Round One: Pre-Dessert
Adapted by StarChefs.com
December 2010
Yield: 6 Servings


Avocado Ice Cream
545 grams whole milk
172.5 grams heavy cream
35 grams milk powder
160 grams sugar
35 grams glucose powder
15 grams invert sugar
30 grams egg yolks
4 grams PreGel Neutro ice cream stabilizer
200 grams avocado flesh
Evaporated Milk Crystals
1 can evaporated milk
coconut water
Passionfruit or Raspberry Jelly
90 grams Perfect Purée of Napa Valley passion fruit or raspberry purée
50 grams freshly squeezed orange juice
30 grams sugar
2.3 grams Sosa agar agar
2.8 grams gelatin
15 grams water
Mochi Dumpling with Raspberry Jelly
½ cup rice flour
¼ cup water
1 pinch salt
raspberry simple syrup
Lemongrass-Infused Tropical Fruits
200 grams water
175 grams sugar
½ pineapple, peeled and cored
1 mango, cored and pitted
Pickled Tamaya Gourmet Chilean Carica Fruit
Champagne vinegar
1 Tamaya Gourmet Chilean carica fruit, cut into strips
To Assemble and Serve
micro basil
micro cilantro


For the Avocado Ice Cream:

Heat the milk, cream and milk powder together in a medium pot. When the mixture reaches 86ºF, add the sugar, dry glucose, and inverted sugar. When the mixture reaches 104ºF, add the egg yolks. When the mixture reaches 113ºF, add the PreGel Neutro (Stabilizer). Cook the mixture to 185ºF. Remove the pot from the heat and blend in the avocado. Chill the mixture, then refrigerate. When cool, spin the mixture in a Carpigiani ice cream machine.

For the Evaporated Milk Crystals:

Warm the evaporated milk, sugar, and coconut water until the sugar has evaporated. Freeze the mixture.

For the Passion fruit or Raspberry Jelly:

Bring the purée, orange juice, sugar, agar agar, gelatin and water to a boil in a small pot. Remove the pot from the heat and pour the mixture onto a Silpat-lined sheet tray. Put it in the fridge to set.

For the Mochi Dumpling with Raspberry Jelly:

Combine the rice flour and water. Divide the dough and fill with the passion fruit or raspberry jelly. Poach the mochi dumplings in raspberry simple syrup for 5 minutes, then remove them from the syrup using a slotted spoon.

For the Lemongrass-Infused Tropical Fruits:

Combine the water and sugar in a pot, and bring to a boil. Remove the syrup from the heat and steep the lemongrass in the hot syrup. When the syrup is aromatic, strain it and reserve some for the carica. Pour just enough of the rest over the pineapple and mango to cover them.

For the Pickled Tamaya Gourmet Chilean Carica Fruit:

Measure out a 2:1 ratio of reserved lemongrass syrup and Champagne vinegar. Pour the warm syrup over the carica fruit and cool to room temperature.

To Assemble and Serve:

Plate a quenelle of the avocado ice cream alongside the mochi dumpling and lemongrass-infused fruits and a scoop of pickled carica fruit. Finish with the evaporated milk crystals and a slice of the raspberry or passion fruit jelly.