Halo Halo: Avocado Ice Cream and Passion Fruit Jelly

6 servings

Pastry Chef Yulanda Santos, Dry Creek Kitchen; Event - 2010 International Pastry Competition

For the Avocado Ice Cream:
    • 545 g. whole milk
    • 172 1/2 g. heavy cream
    • 35 g. milk powder
    • 160 g. sugar
    • 35 g. dry glucose
    • 15 g. inverted sugar
    • 30 g. egg yolks
    • 4 g. PreGel Neutro sorbet stabilizer
    • 200 g. avocado flesh
Method for the Avocado Ice Cream:
1. Heat the milk, cream and milk powder together in a medium pot.
2. When the mixture reaches 86ºF, add the sugar, dry glucose, and inverted sugar.
3. When the mixture reaches 104ºF, add the egg yolks.
4. When the mixture reaches 113ºF, add the PreGel Neutro sorbet stabilizer.
5. Cook the mixture to 185ºF.
6. Remove the pot from the heat and blend in the avocado.
7. Chill the mixture, then refrigerate.
8. When cool, spin the mixture in an ice cream machine.
For the Evaporated Milk Crystals:
    • 1 can evaporated milk
    • Sugar
    • Coconut water
Method for the Evaporated Milk Crystals:
1. Warm the evaporated milk, sugar, and coconut water until the sugar has evaporated.
2. Freeze the mixture.
For the Passion Fruit Jelly:
    • 90 g. The Perfect Purée Passion Fruit Concentrate, thawed
    • 50 g. orange juice
    • 30 g. sugar
    • 2 3/10 g. agar agar
    • 2 4/5 g. gelatin
    • 15 g. water
Method for the Passion Fruit Jelly:
1. Bring the Passion Fruit Concentrate, orange juice, sugar, agar agar, gelatin and water to a boil in a small pot.
2. Remove the pot from the heat and pour the mixture onto a Silpat-lined sheet tray.
3. Put it in the fridge to set.
For the Mochi Dumpling with Raspberry Jelly:
    • 1/2 cup rice flour
    • 1/4 cup water
    • Pinch of salt
    • Raspberry simple syrup
Method for the Mochi Dumpling with Raspberry Jelly:
1. Combine the rice flour and water.
2. Divide the dough and fill with the passion fruit or raspberry jelly.
3. Poach the mochi dumplings in raspberry simple syrup for 5 minutes, then remove them from the syrup using a slotted spoon.
For the Lemongrass-Infused Tropical Fruits:
    • 200 g. water
    • 175 g. sugar
    • Lemongrass
    • 1/2 pineapple, cored and peeled
    • 1 mango, cored and pitted
Method for the Lemongrass-Infused Tropical Fruits:
1. Combine the water and sugar in a pot, and bring to a boil.
2. Remove the syrup from the heat and steep the lemongrass in the hot syrup.
3. When the syrup is aromatic, strain it and reserve some for the carica.
4. Pour just enough of the rest over the pineapple and mango to cover them.
For the Pickled Tamaya Gourmet Chilean Carica Fruit:
    • Champagne vinegar
    • 1 Tamaya Gourmet Chilean carica fruit, cut into strips
Method for the Pickled Tamaya Gourmet Chilean Carica Fruit:
1. Measure out a 2:1 ratio of reserved lemongrass syrup and champagne vinegar.
2. Pour the warm syrup over the carica fruit and cool to room temperature.
To Assemble and Serve:
    • Micro basil
    • Micro cilantro
1. Plate a quenelle of the avocado ice cream alongside the mochi dumpling and lemongrass-infused fruits and a scoop of pickled carica fruit.
2. Finish with the evaporated milk crystals and a slice of the passion fruit jelly.