Avocado

  • Avocado Cheesecake    by Judy Allen    based on a recipe by Carol McCabe
    Base:  Crush 1 pkt Gingernut Biscuits and 125 gms melted butter. Pour into container and chill.
    Mix together: 1 ripe Avocado, 1 tin Condensed milk, ½ tsp gelatine dissolved in ¼ cut warmed lemon juice, 375gms Philly cheese, a couple of drops of Peppermint essence complements the green colouring of the filling and the gingernut base.
  • Avocado Cheesecake     by Judy Allen
    Base:  Crush 1 pkt Gingernut Biscuits and 125 gms melted butter. Pour into container and chill.
    Mix together: 1 ripe Avocado, 1 tin Condensed milk, ½ tsp gelatine dissolved in ¼ cut warmed lemon juice, 375 Philly cheese, a couple of drops of Peppermint essence complements the green colouring of the filling and the gingernut base.
  • Avocado Ice Cream with Mango
    Combine 500ml coconut milk, 2 avocados, 60ml honey, 10ml vanilla bean extract into a blender and blend until smooth then pour into an ice cream machine. Churn until frozen. Combine 4 diced mangos and ½ bunch of chopped mint and arrange onto plates, then spoon passionfruit over the diced mango and serve with a large scoop of the avocado ice cream. Garnish with mint. If storing the ice cream for more than 2 days, add 30ml of glucose syrup to prevent the ice cream from hardening.