“This is definitely one of my favourite desserts to make and enjoy with family and friends, especially at this time of the year. It is so fresh and light, an attractive looking dessert, and it is unusual too with the avocado flavour. It is also very easy to make!”
– Grant Gordon, Executive Head Chef, La P’tite Folie and Le Di-Vin, Edinburgh
Serves 8-10 people
Ingredients
For the base:
- 500g digestive biscuits
- 2 tablespoons of honey
- 50g butter
For the mousse:
- 4 ripe avocados
- 1 lemon zest and juice
- 100mls mango coulis
- 500g Mascarpone
- 200mls whipping cream
- 4oz caster sugar
- 2 teaspoons of honey
For the nappage:
- 4 passion fruit
- 300mls mango coulis
- 2 gelatine leaves
Method
- Blend the biscuits. Then add the melted butter and honey. Place in a cheesecake tin and press down with the back of a table spoon to make flat and level.
- Stone and peel the avocados and place into lemon juice to stop from discolouring. Blend the avocado, add the mango coulis and leave to the side.
- Now for the cheesecake mix. Place the Mascarpone, cream, sugar and honey into a mixing machine, turn on to full speed and mix until peaks. Then add the avocado mix and mix again until stiff peaks. Place into the cheesecake tin and once again smooth out with the back of a table spoon to make sure the top is flat and even.
- Put into the fridge for three hours until set.
- Place the gelatine leaves in cold water. Mix the mango and passion fruit together. Once the gelatine is soft, put it in a small pan with a little water and warm slowly on the stove until melted. Do not boil. Add to the mango mix and pour on top of cheesecake.
- Leave for 30 minutes to set.
