Avocado Parfait with Thai Chile Cracker and Calamansi Foam

  • For the Thai Chile Cocoa Cracker
  • 1/4 cup sugar, plus 2 tablespoons
  • 2 tablespoons all-purpose flour
  • 2 teaspoons cocoa powder
  • 3 tablespoons butter
  • Pinch salt
  • 1/4 cup plus 1 tablespoon honey
  • 1/4 cup finely chopped cocoa nibs
  • 2 Thai chiles, seeded, rinsed and finely chopped
  • For the Avocado Parfait
  • 1 avocado
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1/4 cup creme fraiche
  • 4 ounces cream cheese
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2/3 cup cream, softly whipped
  • For the Calamansi Foam
  • 2 tablespoons water
  • 3 tablespoons sugar
  • 1/4 teaspoon xanthan gum (Can be found at natural food stores)
  • 1 cup calamansi juice concentrate (Can be found at Asian markets)
  • 1/4 teaspoon salt
  • 1 tablespoon versawhip (Can be found online)
  • For the Coffee Buttercream
  • 1 stick butter
  • 1/4 cup icing sugar
  • 1/8 teaspoon salt
  • 1/2-ounce espresso, cooled
  • 1/4 teaspoon vanilla extract
  • For the finished dish
  • 1/2 avocado, thinly sliced
  • 1/4 lemon wedge

Preheat the oven to 325 degrees F.

In a medium bowl whisk together 1/4 cup sugar, flour, and cocoa powder and set aside. In a heavy bottom pot warm the butter over medium heat.

Once melted stir in the remaining 2 tablespoons of sugar, salt and honey. Let cook for 30 seconds, stirring constantly until the sugar is dissolved and mixture is homogenous.

Remove from heat and stir in the flour mixture, followed by the cocoa nibs and chiles. (If you won't be baking immediately the mixture can be stored in an airtight container and refrigerated until ready to bake.)

Line a baking sheet with a piece of parchment or waxed paper. Spoon the batter into small balls, about 1/2-ounce each and arrange them on the pan, allowing 2 inches on each side for spreading.

Put the pan in the oven and bake until the crackers are flat and bubbly and the top surface is dry to the touch (be careful it will be very hot), about 7 to 8 minutes. Repeat baking process until all of the batter is used.

To make the Avocado Parfait:

Halve and seed the avocado and put the flesh in a food processor with the lemon juice. Add the honey and creme fraiche and puree until smooth.

In mixer bowl of a stand mixer add cream cheese, sugar and salt. Using the paddle attachment mix until light and fluffy. Add in avocado puree and mix until smooth. Fold in the whipped cream with a spatula.

Store in container and cover with plastic cling wrap directly on the surface of the avocado parfait.

Refrigerate until ready to use.

To make the Calamansi Foam:

Put the sugar, water, salt, xanthan gum and calamansi juice in a medium pot and bring to a boil over medium heat. Remove from heat and let the mixture sit until cooled.

Once cooled, transfer it to the bowl of a mixer. Add the salt and versawhip and whip until mixture triples in volume and holds firm peaks. Store in a covered container and refrigerate until ready to use.

To make the Coffee Buttercream:

In a medium bowl whip the butter with the sugar and salt until light and fluffy. Add the espresso and the vanilla extract and mix until smooth. Cover and set aside in the refrigerator until ready to use.

To assemble:

Fan out the avocado slices in sets of 3 on cut pieces of waxed paper or parchment and lightly squeeze lemon juice over them to prevent oxidation. Repeat with up to 8 sets of avocado fans.

On a serving plate brush a line of coffee buttercream. Scoop 3 scoops of avocado parfait onto the plate. Put a cracker in between each scoop of avocado parfait (3 crackers).

Put a scoop of calamansi foam next to the avocado parfait, about 1/4 cup. Add a set of avocado slices to the plate. Dress the parfait with about 1 teaspoon of olive oil, salt, and chili flakes, to taste.

Repeat with remaining ingredients. Serve immediately.

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