Recipe by Chef Katie Weinner. Chef Weinner is the Executive Chef / owner of SLC Pop and former contestant on Bravo TV’s Top Chef Season 12: Boston. Photograph by Anne Stephenson.
Aerated Avocado Cake:
INGREDIENTS
- 3 eggs
- 60 grams milk
- 60 grams all-purpose flour
- 50 grams salted butter
- 30 grams sugar
- 3 grams salt
- 60 grams avocado
- 2 g avocado oil
- Special Tools: iSi foamer
METHOD
Combine the avocado, eggs, milk, flour, butter, sugar, avocado oil and salt and blend; pour the mixture into an iSi foamer and charge 2 times with CO2, shaking between each charge. Be sure to shake the whipper to ensure it’s properly aerated. Extract the foam into the cup, filling it half way. Microwave for 45 seconds. Remove the cup from the microwave, turn upside down, and let stand for 30 seconds. Remove the cake from the cup.
Avocado Cotton Candy
INGREDIENTS
- 200 grams isomalt,
- 50 grams glucose
- 3 grams sugar
- 2 grams salt
- 90 grams avocado oil
- 3 grams glice
METHOD
Combine the isomalt, glucose, sugar and salt in a pot and cook to 160 degrees C. In a separate pot warm the avocado oil with the glice to 50 degrees C. When both liquids are at their appropriate temperatures, whisk the oil slowly into the hot sugar and keep whisking until there is an emulsification. Be careful, sputtering will occur. Pour the hot sugar “avocado candy” on a silpat to cool. When the sugar is cold, grind it into a fine powder and sift it to remove large particles. Use the avocado sugar in a cotton candy maker.
Smoked Sour Cream with Aji Chiles
INGREDIENTS
- ½ c sour cream
- 1 T brown sugar
- 1 tsp smoked salt
- 1 tsp minced aji chile (or another spicy chile)
METHOD
Mix sour cream, brown sugar chile and salt. Smoke sour cream with a smoke gun or add a drop or two of liquid smoke.
Brown Butter Avocado Pit Cocoa Crumb
INGREDIENTS
- ½ c dried milk
- ¼ c butter
- 2 T cocoa powder
- 1 T powdered sugar
- 1 T microplaned avocado pit
METHOD
Melt butter, add dried milk and cook until the milk solids are golden brown. Transfer brown butter to a paper towel lined sheet pan and allow it to cool. Sift the cocoa powder, powdered sugar and avocado pit onto the cooled brown butter. Add more cocoa powder if you like it chocolatey.
To Serve and Finish:
- Speckled Basil Mini Leaves (or mini leaves from basil)
- Bachelor Buttons Petals (or any petals from edible flowers)
- English Cucumber (small melon balled)
- Avocado (small melon balled)
- Turbinado Sugar for Bruleeing
- Mini Kiwis (sliced in half)
To Assemble and Serve:
Remove avocado cakes from cups, tear into obscure shapes depending on the size of your plate. Add a few dollops of smoked sour cream next to the cake pieces. Sprinkle the brown butter cocoa crumb around the cake. Place the avocado cotton candy around the plate. Finish with melon balling the cucumber and avocado and bruleeing the sugar on both. Make sure you brulee until the sugar is dark brown. Finish with adding speckled basil leaves, bachelor flower petals and mini kiwis.
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