Avocado Fudge & Bavarian Cream with Apple Chips

Ingredients:

Making the Avocado Fudge Base:

Ingredients:
3/4 Avocado
1/2 stick Butter
1/2 cup Coco Powder
1 1/2 cup Powdered sugar

Melt the butter. Puree the avocado up in a blender. Add the butter.

Step 1:

Once it is thoroughly pureed return it to very low heat.

Step 2:

Slowly whisk in the coco powder. Slowly add the powdered sugar until it starts to liquefy.

Step 3:

Once the sugar is dissolved, pour into a mold and refrigerate for 3 - 4 hours.

Step 4:

Making the Avocado Bavarian Cream:

Ingredients:
3/4 Avocado
4 Egg Yolks
1/2 cup Sugar
dash of Vanilla extract
1 1/2 packets Gelatin
2 tbsp Brandy
1 cup Heavy Whipping cream

Whip the cream until soft peaks start to form and refrigerate.

Step 5:

Mix the yolks with the sugar until it dissolves. Add the vanilla and mix well.

Step 6:

Puree the avocado and add it to the eggs.

Step 7:

Mix the Gelatin in with a small bit of boiling water until well dissolved.

Step 8:

Add the brandy and mix into the yolk mixture. In a double broiler slowly heat the mixture up until it starts to thicken.

Step 9:

Immediately remove from heat and place pan in an ice bath to cool it down.

Step 10:

Once cooled, fold in the whipped cream.

I'll admit I messed up, I had my fridge set to 34F for the puff pastry and left the cream in there too long. It was so cold that the gelatin immediately started to set as I was folding in the cream, hence the bumpiness.

Refrigerate for 4 hours.

Step 11:

Making the Apple Chips:

Ingredients:
1 Apple
Sugar
Butter

Cut the apple into very thin slices. Brush with melted butter and dust with the sugar.

Step 12:

Dry in the oven for 2 to 3 hours at 180F.

Step 13:

Making the Dessert:

Take the fudge out of the mold and put it on a plate. Take the apple chips and layer them on top. Remove the Bavarian cream from the mold and place it on the top. Garnish with apple.