I got this Avocado at a whooping price of Rs. 170, out of that money I could easily have 8 pieces of another expensive fruit Kiwi. But no regrets, we got the chance to taste this marvelous fruit, which is known for it high nutritional benefits. Through Wikipedia, I came to know that It is very famous in Mexico and California, where it is cultivated too. Taste wise, it has a very different buttery taste, not sweet, but very subtle. .
Generally we don’t buy any such fruit or vegetable unless we had some plan about how we are going to use it. Of course, I have heard about Mexican dip guacamole, but I found that’s too simple to present in my blog. I saw this fruit only in malls but never consider buying because at that time I had no idea about how to use this fruit. But on my friend Dassana’s site Vegrecipesofindia, I saw this mousse. I got stunned by her pictures. From her pictures I can easily figured out, that it was a thick mousse and what seems more interesting to me that it was so healthy with no cream or butter. But one thing I too wanted to share that fat content in this fruit is higher than the other fruits
Taste wise also, it was so good that my son who is not very fond of cakes asked for second then third serving. This fruit is definitely going to hold or see more in my blog.
Recipe adapted from Chef Sanjeev Kapoor’s Cakes and Bakes
- Dark Chocolate – 30 gm, chopped
- Butter – 50 gm
- Castor sugar – ¾ cup
- Eggs – 2 separated
- Whole wheat flour – ¾ cup + 1/8 cup
- Baking powder – 1 ½ tsp
- Salt – ¼ tsp
- Milk – ¼ cup
- Vanilla Essence – 1 tsp
- Boiling Water – 2 ½ tbsp
Preheat the oven to 180 degree C. Grease or line 8 cupcake moulds.
Melt the chocolate in a double boiler and stir in boiling water. Cool slightly. Beat the butter until soft and gradually add the sugar. Beat until very light and creamy. Beat in one egg yolk at a time. Add the melted chocolate and mix well.
Sift the flour with baking powder and salt. Mix together the milk and vanilla essence. Add the flour mixture and milk alternately to the creamed mixture in three parts, beating well after each addition. Whip the eggs whites till stiff but not dry; fold lightly into cake batter.
Pour the batter into the molds or paper cups till two-third full and bake for thirty minutes. Cool on a wire rack before turning out of the molds.
Recipe adapted from Vegrecipesofindia
- ½ avocado
- 1/3 cup chopped dark chocolate
- 1/2 tbsp oil
- 2 tbsp castor sugar
- ½ tsp coffee powder
- ½ tsp vanilla essence
- Microwave chocolate in a bowl until chocolate melts. Add oil, sugar, coffee powder. Mix properly until the sugar dissolves completely.
- Scoop the avocado flesh in a blender.
- Now in the same blender jar add melted chocolate mixture.
- add the melted chocolate to it and blend till smooth.
- Fill the mixture in a piping bag.
I am really waiting to discover more fruits and vegetables which we were never bothered or care to try. I really recommend you to try at least once. These beauties will prove par up to your expectation.