Avocado Cream

A recipe by Enrique Olvera, taken from Mexico from the Inside Out
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(Cremoso de aguacate)

Serves 4

Ingredients for coconut ice cream

1 cup (200 g) fresh coconut pulp
1/4 cup (60 g) dextrose
1 tsp ice cream stabilizer
1/3 cup (80 ml) heavy (double) cream
1/2 cup (120 ml) whole (full-fat) milk
6 tbsp coconut cream

Ingredients for avocado cream

1/2 cup (100 g) Ocosingo cheese
3/4 cup plus 1 tbsp (100 g) confectioners’ (icing) sugar
1 Hass avocado, peeled, halved, and pitted
Pinch citric acid
7 tbsp heavy cream

Ingredients for coconut gel

1 1/2 cups (375 ml) coconut water
1/2 cup (100 g) sugar
1 tsp agar-agar

Ingredients for lime cream

1/3 cup (80 ml) heavy cream
2 tbsp confectioners’ sugar
3 tsp fresh key lime juice

Ingredients for candied macadamia

1/3 cup (50 g) macadamia nuts
5 tbsp sugar
5 tsp water

Ingredients for crumble

2 tbsp all-purpose flour
1 tsp cornstarch (cornflour)
1 tsp sugar
1 tsp unsalted butter

Ingredients for avocado brûlée

1 Hass avocado, peeled, halved, and pitted
5 tbsp sugar

Ingredients for plating

4 macadamia nuts, grated

Method for coconut ice cream

Place all the ingredients in a small pan and heat over medium heat until the mixture reaches 187°F (86°C). Cool and refrigerate for 24 hours.

Strain (sieve) and freeze in an ice cream machine.

Method for avocado cream

Blend the cheese with the sugar, avocado, and citric acid. Whip the cream to soft peaks and fold it into the avocado base. 

Place in a pastry bag and refrigerate.

Method for coconut gel

Combine all the ingredients in a small pan and bring to a boil.

Pour onto a plastic wrap (clingfilm)-covered baking sheet and cool to room temperature.

Blend, strain, and place in a pastry bag.

Method for lime cream

Whip the cream with the sugar and lime juice to soft peaks. Place in a pastry bag and refrigerate.

Method for candied macadamia

Place all the ingredients in a small pan over high heat and stir constantly to melt and caramelize the sugar, then continue cooking until a light caramel has formed.

Pour onto a baking sheet and cool completely, then finely chop.

Method for crumble

Whisk the dry ingredients in a small bowl, then mix in the butter until large crumbs form.

Spread evenly on a baking sheet and bake in a 320°F (160°C/Gas Mark 3) oven for 10 minutes. Stir and bake another 15 minutes.

Pulverize in a spice grinder.

Method for avocado brûlée

Chop the avocado into circles and sprinkle with the sugar. Caramelize with a blowtorch.

Plating

Place a large dollop of the avocado cream in the center of each plate and cover with the grated macadamia nuts.

Make 3 dollops each of the coconut gel and lime cream on each plate, and then 3 mounds of the candied macadamias.

Add 1 tablespoon of the crumble to each plate and top with a quenelle of coconut ice cream. Finish with the avocado brûlée.

BUY MEXICO FROM THE INSIDE OUT
Mexico From the Inside Out

Enrique Olvera is the most famous and celebrated Mexican chef working today. Olvera's restaurant Pujol was ranked #1 in Mexico and #20 in the world at the World's 50 Best Restaurant Awards. This is his first book and the first ever high-end chef cookbook in English on Mexican cuisine. It captures and presents a new contemporary Mexican style of food, rooted in tradition but forward thinking in its modern approach. Olvera has pioneered and defined this new way of cooking and belongs to a global group of gourmet influencers that includes Noma's René Redzepi, Dom's Alex Attala, Osteria Francescana's Massimo Bottura and elBulli's legendary Ferran Adrià.

Olvera rethinks how to use traditional, authentic local ingredients using unusual flavor combinations to create a reinvented way of cooking and eating. Mexico from the Inside Out includes both sophisticated and more accessible recipes to explain Enrique's philosophy, vision, and process. He is fueled by a constant exploration of Mexico's ingredients and culinary history, and inspired by his early family memories about food. This book goes beyond stereotypes to reveal new possibilities of Mexican cuisine, which is now an essential part of the international conversation about gastronomy.