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avocado pudding?

s
smartstart May 24, 2008 01:28 PM

Hello chowhounds! Looking for some help here. Yesterday I came across the most delicious avocado dessert dish (for Bay Area hounds, this was in Delica, in the Ferry Building). It was an avocado pudding, or perhaps a mousse, with a lovely mango salsa on top. I'm quite sure the avocado part involved both sugar and lime juice, but I have no idea what else gave it that lovely, light texture. The recipes I've found so far use gelatin (which I'm pretty sure wasn't involved) or condensed sweetened milk, which seems like something that would make it even richer. Any ideas on what to do with an avocado that would lighten it up, give it a chocolate-mousse-y texture? Any help would be greatly appreciated!

  1. Emme May 24, 2008 08:28 PM

    No gelatin or sweetened milk here... http://recipes.wikia.com/wiki/Avocado_Pudding

    This recipe presses avocadoes through a sieve, but I don't know if that really lightens them... http://www.astray.com/recipes/?show=Sweet%20avocado%20puree

    It could also be like a whipped cream cheese added... http://www.cs.cmu.edu/~mjw/recipes/vegetables/avocado-coll.html#8

    INGREDIENTS
    1 avocado, peeled and pitted
    1/2 cup heavy cream
    1/2 cup white sugar
    2 (3 ounce) packages cream cheese, softened
    1/2 teaspoon vanilla extract
    cool whip

    DIRECTIONS
    Mash avocado with an electric mixer, or use a food processor. Blend in the cream, sugar cream cheese and vanilla until smooth. Chill for about 20 minutes before serving
    Top with cool whip or whipped cream topping

    A banana could also bring about a lighter whipped taste like in this recipe (sans the cocoa) http://www.recipezaar.com/164833

    1. k
      karykat May 24, 2008 03:04 PM

      Could it possibly be beaten egg whites which might make it light without making it rich?

      2 Replies
      1. re: karykat
        s
        smartstart May 24, 2008 03:23 PM

        That could be. But is it safe to incorporate beaten egg whites into something uncooked?

        1. re: smartstart
          Vetter May 24, 2008 06:17 PM

          Sure. Start with high quality eggs and keep the temperature where it needs to be. I'm having frozen honey mousse tonight for dessert and I made it with raw yolks. It hasn't killed me yet-- but I don't use conventional mass produced grocery store eggs either.

      2. Miss Needle May 24, 2008 01:39 PM

        I love delica, but don't know the dessert you're talking about. Perhaps they folded some whipped cream into the avocado. Or if not, perhaps there was some evaporated milk whipped into the avocado.

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