AVOCADO MOUSSE BRÛLÉE WITH CARAMELISED WHITE CHOCOLATE GANACHE

Creamy avocado mousse, a nutty caramelised white chocolate ganache and a crunchy brûlée topping.

SERVES 4

Easy

40 min

10 min

RECIPE DEVELOPED BY:

Jessica Marggraf

STYLING & PHOTOGRAPHY:

ICA Team

WINE PAIRING:

CARAMELIZED WHITE CHOCOLATE GANACHE

300 g good quality white chocolate, chopped

150 ml cream

AVOCADO MOUSSE

2 (200 g) ripe avocados

160 g condensed milk

15 ml (1 tbsp) granulated white sugar

30 ml (2 tbsp) lemon juice

80 ml (⅓ cup) cream

TO SERVE

45 ml (3 tbsp) castor sugar

Preheat the oven to 150°C.

Line a baking tray with baking paper.

Caramelised White Chocolate Ganache

Spread the chocolate evenly onto the baking paper.
Place the chocolate in the oven for 10 minutes, scrape the chocolate together and re-spread it with a spatula.
Place the chocolate back into the oven.
Repeat the process 4-5 times until the chocolate has a golden caramel colour. The chocolate might look crumbly at this stage, which is normal. 
Heat the cream in a saucepan over medium heat. Pour all the chocolate into the cream and stir until it has melted.
Strain the mixture through a sieve into the serving glasses.
Place the glasses into the fridge for 10 minutes to set.

Avocado Mousse

Place all the ingredients in a blender and blend on high speed until everything is well combined. The mixture should be silky smooth.
Gently spoon the mixture onto the set caramelised white chocolate ganache.
Refrigerate the mousse until ready to serve.

To Serve

Top the mousse with a light layer of castor sugar.
Use a blowtorch to brûlée the sugar until caramelised.

Jessica Marggraf represented ICA at the 2024 Culinary Schools Student Chef Competition with her dish, Avocado Mousse Brûlée with Caramelised White Chocolate Ganache. It features creamy avocado mousse, a nutty caramelised white chocolate ganache and a crunchy brûlée topping.

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