Learn from us: Recipes

Avocado Soprano

Consists of:

• Almond Chocolate Cake

• Avocado Cream

• Vanilla Panna Cotta

Almond Chocolate Cake

Ingredients A : Ingredients C :

10 pcs egg yolks

150 gr melted FILMA Prestige

145 gr sugar

50 gr cocoa powder

Ingredients B : Ingredients D :

50 gr medium protein flour

6 pcs egg whites

50 gr almond powder

145 gr sugar

Directions:

• Mix Ingredients A well until it gains volume, then add Ingredients B and C.
• Mix Ingredients D well until it gains volume, then mix it with Ingredients A+B+C.
• Pour the batter into a sheet pan of the 60 x 40 x 3  covered with parchment paper.
• Bake in an oven on +/- 180 0C (top and bottom) for +/- 20 minutes or until done.

Avocado Cream

Ingredients A : Ingredients D :

150 gr fresh milk

20 gr gelatine powder

25 gr sugar

50 gr cold water

green food colouring up to taste

Ingredients B : Ingredients E :

10 pcs egg yolks

200 gr melted white chocolate

50 gr FILMA Prestige

Ingredients C :

200 gr avocado juice

Ingredients F :

250 gr whipped cream

Directions:

1. Boil Ingredients A. Reduce the head and add Ingredients B; mix until it thickens. Then, add Ingredients C and D.
2. Pour the batter into Ingredients E and F, then mix well.
3. Pour half of the avocado cream into a ring pan with the chocolate cake in it.
4. Add vanilla panna cotta and pour the rest of avocado cream.
5. Keep it refrigerated until it’s set/frozen.

Vanilla panna cotta

Ingredients A :

300 gr fresh cream

300 gr fresh milk

50 gr sugar

vanilla essence up to taste

Ingredients B :

20 gr gelatine powder

50 gr cold water

Directions:

1. Boil Ingredients A, then add Ingredients B.
2. Pour batter into a sheet pan covered with plastic wrap.
3. Keep it refrigerated until it’s set/frozen.