Peruvian Avocado, Raspberry, and Passion-Fruit Parfait
In a large bowl, beat the cream until it begins to thicken and forms very soft peaks. Avoid overbeating. Add the sugar, mashed avocado, and passion fruit puree. Mix well and set aside.
In a small microwaveable bowl, soak the gelatin in 3 tablespoons of water. Then heat in a microwave at 30-second intervals until the gelatin dissolves. Carefully add to the passion fruit mixture.
Line a loaf pan with plastic wrap. Place the avocado cubes on the bottom, followed by half the passion-fruit mixture, half the raspberries, and the remaining passion-fruit mixture. Smooth the top and freeze for 12 hours or overnight.
Unmold onto a serving platter, and discard the plastic wrap. Let rest for 10 minutes before serving.
Difficulty level: medium
Preparation time: 25 minutes (plus 12 hours cooling)
3 cups heavy cream
½ cup sugar
1 Peruvian avocado, pitted, peeled, and mashed
1 ½ cups passion fruit puree with seeds
1 packet unflavored gelatin
½ Peruvian avocado, pitted, peeled, and cubed
1 cup raspberries