satanboy
Psychonaut seven
Ingredients
300 grams Cream Cheese
200 ml Whipping Cream, for mixing with avocado
150 ml Whipping Cream
1 medium-large Avocaco, cut into big cubes
30 ml Water
2 tablespoons Fresh Lime Juice
Zest of 2 Limes
3/4 cup Sugar
1 Sachet Gelatin Powder
1 cup Graham, ground
100 grams Unsalted Butter, melted
Instructions
- Zest the lime first before extracting the juice. Set aside the lime zest and juice.
- Place the graham crackers in food processor until finely ground. Add melted butter; process until moist crumbs form. Press crumb mixture onto bottom of 10-inch-diameter springform pan or 10-inch-diameter mousse ring. Chill in the freezer for 10 minutes to set.
- Boil 150 ml of whipping cream in a small sauce pan and add it to gelatin powder in medium bowl; stir for 2 minutes until completely dissolved. Strain through fine sieve. Cool it down.
- Using a food processor combine avocado, cream cheese, sugar, 200 ml whipping cream, lime juice, zest, and 30 ml water until everything is smooth and well-combined. Pour in the cooled gelatin- cream mixture and continue processing until well combined, creamy and smooth in texture.
- Pour the avocado lime cheesecake into the prepared cake pan and smooth the top. Chill in the freezer for 1 hour to set.
- Release the cake from the pan if using spring from pan. If using a mousse ring (which I used in this recipe), use a blow torch and run around the edge of the ring to loosen the mousse and remove the ring.
- Garnish with lime slices and zest on top.
http://www.chefsheilla.com/2015/06/no-bake-avocado-lime-cheesecake/
Ok, who is going to be brave and make this? Looks delicious.
Maybe a hint but not that much.
