MANILA, Philippines — It is avocado season, so take advantage of this nutrient-dense fruit that teems with dietary fiber, Vitamins C-complex, E and K, and monounsaturated fats. Rich in oleic acid, it helps manage cholesterol in the body and therefore supports heart health. It contains heart-healthy fats that help the body absorb fat-soluble vitamins and antioxidants, as well as higher levels of potassium than bananas. The avocado promotes a healthy gut microbiome, helps in eye protection, skin and hair care.
Load up on the beneficial avocado while it is in season.
Here is a light and right avocado mousse cake recipe that you can try whipping up at home to enjoy the full flavor of avocados. Chef Aljay Alvarez, apprentice of Chef Edward David Mateo at the La Royale Patisserie (LRP) Group of Companies, shared his recipe.
He is under the apprenticeship program of the company, where he is being trained to run the kitchen and do product development (as part of Research & Development or R&D) for the company.
Avocado Mousse Cake
Ingredients:
For the Graham crust:
200 grams crushed Grahams
50 grams butter, melted
Procedure:
1. In a bowl, combine graham crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
2. Press mixture firmly onto the bottom of a 9x9-inch baking dish, a tart pan, or individual serving glasses.
3. Place the crust in the refrigerator to set while you prepare the mousse.
For the avocado base:
450 grams avocados
150 grams evaporated milk
100 grams condensed milk
5 grams lime juice
Procedure:
1. Scoop avocado flesh into a blender or food processor.
2. Add evaporated milk, condensed milk, and lime juice.
3. Puree until completely smooth, ensuring no lumps remain.
For the bain-marie mousse:
10 grams gelatin powder
40 grams water
100 grams milk
30 grams white sugar
7 grams vanilla extract
30 grams egg yolks
200 grams whipping cream
250 grams avocado base
Procedure:
1. In a bowl, bloom gelatin with water and let it set before using.
2. Prepare a saucepot with boiling water and mixing bowl for bain-marie cooking. Put milk, sugar, vanilla extract, egg yolks, and the bloomed gelatin in the mixing bowl. Position bowl over the saucepot then cook, bain-marie style or double boiler, until sugar and gelatin dissolve completely and whisking continuously. Then set it aside and let it cool for about 5 to 10 minutes.
3. In a separate chilled bowl, use a mixer to whip the cream until stiff peaks form.
4. Gently fold the bain-marie mousse and 250 grams of avocado base into the whipped cream until well-blended and airy. Take care not to deflate the whipped cream.
For the avocado Chantilly:
150 grams avocado base
200 grams whipping cream
30 grams powdered sugar
4 grams lime zest
Procedure:
1. Use a mixer to whip the cream and powdered sugar until stiff peaks form.
2. Gently fold the whipped cream into 150 grams of avocado base with lime zest in two additions. Use a circular motion, scraping the bottom of the bowl and flipping the mixture over itself.
3. Scoop Chantilly cream into a piping bag.
4. Assemble: Pour remaining bulk of avocado base over your chilled graham crust. Cover tightly with plastic wrap and chill in refrigerator until set. Then top with the bain-marie mousse for a second layer. Smoothen top, cover tightly with plastic wrap and refrigerate for at least 4 to 6 hours, or ideally overnight, to allow the mousse to firm up and the flavors to blend. Pipe avocado Chantilly decoratively on top. Chill until ready to serve.