Wednesday, January 7, 2009
Came back from my holiday trip in Jakarta and got 2 big avocados (Persea Americana) as souvenir from my sister's family. Don't really know what to do with them.... Avocados can not survive refrigeration and need to be left in room temperature. Obviously these 2 large fleshy pear-shaped berries are ripe. Time is running out, got to do something fast!
AVOCADO ICE CREAM WITH JACK FRUIT
Serves 5 persons
- Avocado flesh > 250 grams
- Corn flour > 1 tablespoon
- Water > 2 tablespoons
- Coconut milk > 500 ml
- Granulated sugar > 100 grams
- Salt > 1/8 teaspoon
- Egg yolk > 1
- Green coloring > 2 drops
- Jack fruit - prepare when serve, cut into small chunks > 20 grams
- Mash avocado flesh with a fork until fine.
- Mix corn flour with water. Set aside.
- Cook coconut milk, sugar, and salt until boiled. Fold in corn mixture. Stir constantly till thick. Remove from fire.
- Whisk egg yolk in a bowl. Gradually add 50 ml of hot coconut mixture. Mix well.
- Pour batter back into the rest of hot coconut mixture. Keep stirring.
- Leave to cool.
- Combine coconut mixture, mashed avocado flesh, and 2 drops of green coloring in a blender. Blend for 5 minutes until very fine.
- Pour into ice cream maker and churn for 30 minutes.
- Scoop into ice cream tub and freeze overnight.
- Sprinkle jack fruit chunks on top of ice cream before serving.
Avocado and Benefits
Indigenuous to Central America, avocados grow widely in most tropical and subtropical countries. Also known as avocado pear or alligator pear, avocado contains more fat than any other fruits except the olive. Its fat is of the highest quality, wholly free from the unpleasant butyric acid with which many fats are contaminated. It contains a sufficient amount of vitamin A to maintain high resistance against bacterial infection, a quality possessed by few vegetable fats.
The protein of avocado is of the finest quality and is much superior to protein of bread and other cereal foods. Its composition is almost identical with that of milk. In fact, the pulp of the fruit is so free from fiber that it forms, with water, a fine emulsion which closely resembles milk in consistency and appearance. With the exception of an excess of fat and the lack of vitamin C, it may serve as a very satisfactory substitute for dairy milk.