Imagine a world where dessert not only tastes divine but also serves as a feast for the eyes. The moment I discovered the power of using an immersion blender combined with a siphon, I knew I had to create something extraordinary. This Avocado Chocolate Pudding topped with a light and airy Raspberry Foam is a dessert that challenges the conventional while delivering an explosion of flavors. Let’s dive into this innovative recipe that’s sure to impress!
Ingredients
For the Avocado Chocolate Pudding:
– 2 ripe avocados
– 1/2 cup unsweetened cocoa powder
– 1/2 cup maple syrup (or honey for non-vegan)
– 1/4 cup almond milk (or any milk of choice)
– 1 teaspoon vanilla extract
– A pinch of sea salt
For the Raspberry Foam:
– 1 cup fresh raspberries (plus extra for garnish)
– 1/4 cup powdered sugar
– 1/2 cup water
– 1 teaspoon gelatin powder (or agar-agar for a vegan option)
– 1 charge for the siphon (whipped cream dispenser)
Instructions
To create the Avocado Chocolate Pudding, start by halving the avocados and removing the pits. Scoop the flesh into a high-powered immersion blender or food processor. Add the cocoa powder, maple syrup, almond milk, vanilla extract, and a pinch of sea salt. Blend until completely smooth and creamy, scraping down the sides as needed. This should take about 1-2 minutes. Once done, taste and adjust sweetness if necessary. Transfer the pudding into serving cups or bowls and refrigerate for at least 30 minutes to allow it to firm up.
While the pudding sets, prepare the Raspberry Foam. In a small saucepan, combine the raspberries, powdered sugar, and water. Heat over medium until the raspberries break down and become syrupy, about 5 minutes. Use a fine-mesh strainer to strain the mixture into a bowl, discarding the seeds.
In a separate small bowl, sprinkle the gelatin over 2 tablespoons of cold water and let it bloom for about 5 minutes. Once bloomed, gently heat it in the microwave for about 10 seconds or until just melted. Whisk the melted gelatin into the raspberry syrup until fully combined.
Pour the raspberry syrup mixture into your siphon, charge it with one gas cartridge, and shake vigorously. Chill in the fridge for about 10-15 minutes to allow the foam to stabilize.
Once the pudding has set and the raspberry foam is ready, it’s time to assemble your masterpiece. Remove the pudding from the fridge and top each cup with a generous dollop of the raspberry foam. Garnish with a few fresh raspberries and a sprinkle of cocoa powder or edible gold for an extra touch of elegance.
Serve immediately and watch your guests marvel at the delightful layers of flavor and texture. This Avocado Chocolate Pudding with Raspberry Foam is not just a dessert; it’s an experience that will leave a lasting impression! Enjoy your culinary creation.