 |
| Did not have pistachios when I snapped the photo. |
A week, or two, ago I saw a post for Cereal Milk Panna Cotta on the blog The Food in My Beard. It looked and sounded so amazing. I visit this blog at least weekly. The author is so over-the-top creative! Anyway, I have never made Panna Cotta before. In fact, I had to look up what traditionally goes into one. But, as soon as I did, the ingredient “avocado” popped into my head and I could not shake it until I tried it. Result: OMG!!!
I guess I did not really realize how incredibly calorie dense heavy cream is though. I do not even want to come up with a figure for fat grams for this dish. My calculator might shut down in protest! It was smoking when I was figuring out the calorie content! A fat gram calculation, for this dish, may just send it over the edge! You should probably keep to one serving of this, per your lifetime! Almost 400 calories for one serving of something does not sound like all that many. But, when you take into account that my daily calorie intake right now is around 1600 (because I am trying to lose weight), and when you look at the portion size of these things, portion size perspective begins to come into play. For 400 calories I could probably eat a bushel of broccoli! Oh well, I’ll only have to jog 3 miles to work it off, right!
Avocado wise, I do not think that I have ever tasted anything so decadent! I love avocados! Sometimes I will just cut one in half, sprinkle a little kosher salt on the exposed flesh, and dig right in with a spoon. Just eat the entire thing, plain, right out of its skin. This dish took avocado to a new and delightful level for me! It would be a perfect appetizer for a dinner party, or add a little more sugar and some more cream (whipped) and you would have an extravagant dessert!
Note: I was just going to use plain pistachios but all Ben could find were salted. I am actually glad. It was nice to have that little hint of the salt.
Avocado Panna Cotta with Toasted Pistachios
Ingredients:
-1 tsp. gelatin
-1 ½ Tbsp. cold water
-1 + ½ cups heavy cream
-1 Tbsp. Turbinado sugar
-2 ripe avocados (cubed)
-1 Tbsp. fresh lime juice
-6 oz. plain Greek yogurt
-1/4 cup Salted Pistachios (toasted)
Combine gelatin and water in medium bowl, set aside. Next, in a small sauce pan combine 1 cup of the heavy cream and the sugar. Simmer on medium low until all of the sugar melts, and the cream is heated through. Meanwhile, in a food processor combine the avocado, lime juice, and yogurt. Process ingredients on high while streaming the remaining ½ cup of heavy cream. Process mixture until smooth, stopping to scrape sides of processor bowl as necessary. Pour heated heavy cream in gelatin bowl. Stir until all gelatin is dissolved. Add avocado mixture to heavy cream and gelatin. Stir until thoroughly combined and smooth. Pour into individual ramekins. I used 6. Refrigerate overnight.
To plate run a knife between the custard and dish to separate. Tip up-side down onto serving dish. This may take a little work. It did not come right out for me. But as you can see, it finally gave up.
Gelatin = 10
Water = 0
Heavy cream (1 & ½ c) = 1200
Sugar = 60
Avocados = 600
Lime juice (1 T.) = 10
Yogurt = 100
Pistachios = 200
Total Cal = 2180/6 = 363.3 per serving (holy cow!)
2 Comments
Comments are closed.