Toni and I came up with custard a few years ago, and served it with a mushroom consommé. Its velvety texture and pale green color paired wonderfully with the meaty-dark broth.
It also pairs beautifully with seafood!
yields 8 servings
3 avocados (they should feel soft but consistent, no brown parts please!)
1/2-3/4 can of evaported milk*
1/2 c. water
half a pack of unflavored gelatin (about 2 tsp)
juice of half a lime
cilantro leaves (optional)
salt and pepper
blender or food processor
Place 1/4 cup of warm water in a small ramekin and sprinkle half a pack (about 2 tsp.) of unflavored gelatin. Let it soften for about 10 min. Meanwhile, place the avocados, evaporated milk and salt in a food processor or blender. Process until smooth. Add the juice, cilantro and mix well. Add 1/4 cup of hot water to the gelatin mixture and dissolve until liquid becomes clear. Once it has slightly cooled, add the gelatin to the avocado mixture and mix thoroughly.
Divide the mixture among oiled ramekins (this will make it easier to unmold). Chill for 3 hours or overnight.
Hope you enjoy it!
*you can substitute water for this, but evaporated milk yields a more velvety result