Forget everything you think you know about jelly. This isn't your grandmother's quivering dessert; this is avocado jelly – a surprisingly vibrant and versatile culinary creation. Imagine a smooth, subtly sweet jelly with the creamy richness of avocado, boasting a unique texture that's both delicate and satisfying. This recipe transforms the humble avocado into an unexpected treat, perfect for adding a sophisticated touch to brunch, a unique twist on savory dishes, or simply enjoyed on its own as a delightful snack. The unexpectedly refreshing flavor profile will surprise and delight your taste buds.
Avocado jelly might sound unusual, but the process is surprisingly simple. This recipe balances the natural creaminess of the avocado with the right amount of sweetness and acidity, resulting in a truly unforgettable jelly. Ready to discover the magic? Let's dive into the step-by-step guide to creating your own batch of this extraordinary jelly.
Tools Needed
- Pot
- Blender
- Molds (small and large)
- Container
Ingredients
- Sugar: 350g
- Crispy jelly powder: 30g
- Water: 800ml
- Avocado: 800g
- Unsweetened fresh milk: 800ml
- Coconut milk: 400ml
Step-by-Step Instructions
Step 1. Prepare the Jelly and Avocado Mixtures
- Mix jelly powder and sugar. Add soaking water to make it easier to stir and less lumpy.
- Combine the sugar and jelly mixture with 800ml of water in a pot. Let it bloom for 15-30 minutes.
- remove seeds and peel the skin carefully to retain the green layer for a better color.
- Blend the avocados with 800ml of unsweetened fresh milk. If using a less powerful blender, blend in batches.
Step 2. Cook and Combine the Jelly
- Cook the jelly mixture over medium heat until it boils. Reduce heat to low and cook for another 7-8 minutes, or until slightly clear.
- Add 200g of milk to the jelly, stir well, and cook until it boils again.
- Add 400ml of coconut milk, stir well, and cook until it boils. Turn off the heat immediately.
Step 3. Incorporate Avocado and Set
- Quickly add the blended avocado mixture to the jelly. Stir well and immediately pour into molds.
Step 4. Chill and Serve
- Let the jelly cool slightly (10-15 minutes) before refrigerating for at least 4-5 hours, or overnight for best results.
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Tips
- Reduce sugar by 50g if you prefer less sweetness.
- Using unsweetened fresh milk allows better sugar control than sweetened milk.
- Cook the jelly until it boils again after adding the avocado mixture to preserve color and prevent bitterness.
- Work quickly when adding the avocado mixture to maintain a vibrant green color.
- Lightly press down on the jelly in the molds to create a flat surface.
Nutrition
- N/A
FAQs
1. Can I use any type of avocado for this recipe?
It's best to use ripe but firm avocados. Avoid avocados that are overly soft or bruised, as they may not set properly in the jelly.
2. How long will the avocado jelly last?
Store your avocado jelly in an airtight container in the refrigerator. It should last for about 5-7 days.
This surprisingly simple recipe yields a unique and delicious avocado jelly that's sure to impress. From its unexpected texture to its refreshing flavor, it's a versatile addition to any culinary repertoire. So, gather your ingredients and get ready to experience the delightful world of avocado jelly!