‘Settle in’ Vol 2 // the one with avocado ice cream

My chef-partner extraordinaire’s first reaction to a (much-hyped) avocado gelato will stay with me always.

Upon my asking his thoughts, Steve took a lick of the spoon, and exclaimed

“well… it definitely tastes like avocado..”

Fast forward a few hours, the dessert plates were, to our relief, coming back cleaner than when they went out. With some punters even marking the avocado gelato with salted honeycomb & raspberry coulis as their favourite dish of the night.

So I feel somewhat compelled to share the recipe for the dish, as well as the playlist on the night of Volume 2 of the Food and Tunes x Trof Settle in series…


Shopping list (serves 8 comfortably)
Avocado gelato:
Ripe avocados (skin removed, pitted) x 4
Condensed milk x 400g
Milk x 100ml
Double cream x 300ml
Juice of 1 lime

Salted honeycomb:
Golden syrup x 3 tbsp
Caster sugar x 100g
Bicarbonate of soda x 1 tsp
Salt x 1 tsp
(sugar thermometer recommended)

Raspberry coulis:
Raspberries x 200g
Juice of 1 lemon
Caster sugar x 1 tbsp

Chocolate shortbread biscuits to finish x 4

All the components can be made way ahead of time. I’d recommend using an ice cream maker for the gelato, but the mixture will also freeze in a suitable container, kept overnight in the freezer.

For the avocado gelato, blitz together all the ingredients until smooth, and no lumps of avocado remain. Add the mixture to an ice cream maker, churn for 25 minutes, decant into a container, and place in the freezer until needed.

For the honeycomb, mix together the sugar and syrup. Place into a small saucepan and gradually heat until all of the sugar has dissolved. Swirl the pan occasionally to quicken the process, but don’t stir it! Proceed by increasing the heat, using a thermometer to check that the caramel has reached between 140-150°C , before turning off the heat. Have the bicarb of soda ready, and a square baking tin lined with parchment to hand.

Add the bicarb of soda into the bubbling caramel and whisk hard. Once it starts to bubble, pour it into the baking tray. Sprinkle the top with the salt and then leave at room temperature to cool for at least an hour. Break off chunks once it’s completely hardened, and store these in an airtight container until needed.

For the coulis, simply add the raspberries to a saucepan with the other ingredients and heat over a medium heat for around 10 minutes until all the fruit has broken down. Pass this mixture through a fine sieve, and store in the fridge.

When the time arrives, crush a handful of the chocolate shortbread biscuits onto roughly two tablespoons of the coulis, and serve a scoop of gelato on top. Crush up bits of the salted honeycomb and sprinkle them over the gelato to finish.



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