INGREDIENTS

METHOD

Avocado Parfait:
Whip egg whites in a mixer. Combine sugar and water in a sauce pan and heat to 253°F/123°C. Slowly add the mixture to the whipped egg whites and whip until the bowl is cool to the touch. Fold in pureed avocado, season the mixture with lime juice and salt, pipe into Fleximolds, cover and freeze.

Coconut Carrot Ravioli:
Strain the coconut milk and coconut cream and discard the liquids. Puree coconut milk pulp and coconut cream solids in a blender until smooth. Combine sugar and water in a sauce pan and heat to 253°F/123°C. Slowly add the mixture to the whipped egg whites and whip until the bowl is cool to the touch. Add soaked gelatin to the mixture, followed by the coconut puree. Spread onto a sheet pan, chill, and slice 2 centimeter squares.

Thinly slice carrots lengthwise on a mandoline on 2.5-centimeter by 4.5-centimeter setting. Heat sugar and water to a syrup, and slowly poach carrots in the mixture until tender and translucent. Add lime juice and chill. Lay the strips in a cross pattern, place a coconut cube in the middle and wrap into a parcel.

Carrot Cardamom Nage:
Combine carrot juice and cardamom and reduce by half. Emulsify cold butter into the mixture with a whisk and strain.

Spiced Tangerine Sorbet:
In a sauce pan, heat water 104°F/40°C and mix in the sugars. Bring heat up 185°F/85°C. In a separate bowl, mix tangerine juice, egg whites, and dried pepper and slowly strain in the sugar mixture. Agitate the mixture with a hand blender and chill for 12 hours. Strain the chilled mixture. Freeze in an ice cream maker according to instructions.

To Assemble and Serve:
Sauce the plate with the Carrot Nage. Unmold the frozen Avocado Parfait onto the sauced plate and top with Coconut Carrot Ravioli and Spiced Tangerine Sorbet.

INGREDIENTS

Raspberry Sauce:
1 cup raspberries
¼ cup sugar
1/3 cup water

Lychee Sorbet:
1 (15-ounce) can of lychees in heavy syrup

Avocado Mousse:
2 ripe avocados from Mexico
1/3 cup sugar
2 cups heavy whipping cream
2 Tablespoons gelatin
½ cup warm water

Garnish:
Fresh mint

METHOD

For Raspberry Sauce:
Combine the berries, sugar and water. Purée and strain through a chinois.

For Lychee Sorbet:
Purée the lychees with syrup in a food processor. Freeze in an ice cream maker, according to the manufacturer’s directions. Spoon sorbet into a glass container; cover and freeze.

For Avocado Mousse:
Cut the avocados in have length-wise and remove the pits. Carefully spoon out the avocado flesh with a spoon, retaining the flesh aside and being careful not to tear or break the outer shells. Scrape out all of the flesh and wipe the inside of the shells with a paper towel. Place the shells in the freezer for at least 30 minutes.

Place the sugar in a large bowl. Add the cream and mix until dissolved. Using a whisk or an electric mixer, whip the cream until peaks form; refrigerate.

Dissolve the gelatin in the warm water. In a food processor, purée the avocado flesh until smooth. Slowly add the gelatin mix and blend until well incorporated. Add the avocado purée to the sweetened whip cream mixture, gently folding until blended. Chill in the refrigerator until the mousse sets, approximately 35-40 minutes.

* Note: Make the mousse just before serving. It will darken if left to stand.

To Assemble and Serve:
Divide the raspberry sauce among 4 serving plates. Cut the lychee sorbet into 3-inch squares, approximately 1-inch in height. Place one block of sorbet on top of the raspberry sauce. Fill the frozen avocado shells with avocado mousse and place on top of the sorbet. Garnish each avocado with fresh mint.