Avocado Semifreddo

Avocado Semifreddo

By Jon Maley, Executive Sous Chef at The Golf Club at New Castle in Federal Way, WA.

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Our Recreation

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INGREDIENTS

Avocado Puree

• 6 ea. Avocados
• 1 bunch Italian Flat-Leaf Parsley, Rough Chop
• 3 tbsp. Agave Syrup
• 1 cup Water
• 1/2 ea. Lemon, Squeezed

Semifreddo

• 5 ea. Egg Yolks
• 3 ea. Whole Eggs
• 3 cup Half & Half
• 1/2 cup Sweetened Whipped Heavy Cream
• 1 cup Sugar
• 1 cup Pistachios, ground
• 1 cup Butter Cake Crumble

Topping

• 1 cup Cranberry Sauce, pureed
• 2 cup Whipped Cream Cheese
• 1/2 cup Sugar

Walnut Marmalade

• 1 cup Walnuts
• 1/4 cup Sugar
• 1 ea. Orange, zested & juiced
• 2 tbsp. Extra Virgin Olive Oil
• tt. Salt

Butter Cake Crumble

• 1 cup Butter, room temp
• 4 ea. large Eggs
• 2 cup Flour
• 1 cup Sugar
• 1 tsp. Vanilla Extract
• 1/2 tsp. Salt

Cinnamon Panna Cotta

• 16 oz. Heavy Cream
• 22 oz. Sour Cream
• 4 ea. Gelatin Sheets
• 2 oz. Sugar
• 1 tbsp. Cinnamon

DIRECTIONS

Avocado Puree

1. Scoop out the insides of avocados.
2. Place avocados, parsley and water in blender and blend on high.
3. Add lemon juice, agave syrup, and salt to taste.

Semifreddo

1. Whisk eggs with 1 c sugar. Heat half & half and temper liquid in the egg mixture. Return to stove and bring to 180˚ and pour into bowl to cool.
2. Once cooled, add whipped cream and 1 c avocado puree.
3. Combine ground pistachio and butter cake crumble. Press firmly on a lightly greased baking sheet.
4. Pour semifreddo on top of crumble. Set in Freezer for at least 2 hours.

Topping

1. Mix pureed cranberry sauce with sweetened cream cheese until fully incorporated, and spread on top of semifreddo.

Walnut Marmalade

1. Cook walnuts down in a 20% simple syrup until all of the liquid is gone. Dry them out for about an hour on baking sheet.
2. In a 350˚ fryer, cook for about 5-7 minutes until golden brown. Let walnuts cool at room temperature until hard.
3. In a robo coup, blend all walnuts and pour into bowl. Add zest of one orange, juice of half the orange, and 1-2 tbsp of extra virgin olive oil. Salt to taste.

Vanilla Pound Cake

1. Preheat oven to 350˚F. Butter and flour a loaf pan (81/2 by 41/2 in); set aside.
2. Using electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low gradually add flour, beating just until combined (do not overmix).
3. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly).
4. Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

Cinnamon Cream

1. Place gelatin sheets in cold water for 10 minutes prior to using.
2. Heat cream, sour cream and sugar in pot. Once it reaches 180˚, add drained gelatin sheets and cinnamon. Cook for an additional 10 minutes.
3. Pour into a lightly greased backing pan and set over night.
4. Cut in desired shapes once it is set.

TO ASSEMBLE

1. Place avocado puree, place semifreddo and then cinnamon panna cotta.
2. Garnish with walnut marmalade, pistachio dust, butter cake crumble and avocado puree drops.