TASTE Spring 2023

6 Pour mixture into twelve 2½-in (6.25 cm) domed silicone moulds, filling halfway up each dome. Add 1 Lime Jelly into each dome, flat-side facing up (if jellies are domed). Press lightly. Top with additional avocado mousse. Smooth surface with offset spatula and refrigerate for about 4 hours. Then freeze for at least another 2 hours before assembly. 7 To prepare a mirror glaze before assembly, in a small bowl, bloom 3 sachets of gelatin in 2 tbsp (30 ml) water, for about 10 minutes. 8 In a medium saucepan, bring remaining ⅔ cup (150 ml) water, 1 cups (310 ml) sugar, condensed milk and vanilla extract to a gentle simmer. Turn off heat and stir in bloomed gelatin. Mix thoroughly. 9 Place chopped white chocolate in a heatproof bowl. Pour hot condensed milk mixture through sieve over white chocolate and allow to melt, about 5 to 7 minutes.

12 oz (340 g) white chocolate, finely chopped 12 Almond Sables, make ahead, recipe follows ½ cup (125 ml) ground pistachios, for garnish raspberries and mint, for garnish 1 Cut avocados in half and scoop out flesh. Discard seeds and skin. 2 In blender, mix avocados, lime juice, ⅓ cup (75 ml) sugar and salt until smooth. 3 In a small heatproof bowl, bloom 2 sachets of gelatin in warm water, about 10 minutes. 4 In a large bowl, beat cream cheese until no lumps remain. Add avocado mixture and mix well. 5 Place bowl of bloomed gelatin in bowl of hot water until gelatin melts, about 2 minutes. Stir well until fully melted, then add to avocado mixture along with lime zest. Mix well until all ingredients are fully incorporated.

AVOCADO LIME ENTREMETS 2 large avocados 1 tbsp (15 ml) fresh lime juice ⅓ cup (75 ml)+1 cups (310 ml) sugar, divided 1 pinch salt

5 sachets gelatin, divided 2 tbsp (30ml) warm water 1 cup (250 ml) cream cheese,

at room temperature 1 tsp (5 ml) lime zest 12 Lime Jellies, make ahead, recipe follows 2 tbsp (30 ml) + ⅔ cup (150 ml) water ⅔ cup (150 ml) condensed milk 2 tsp (10 ml) vanilla extract

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