Dessert prepared by Chef Gerardo Sandoval, winner of the Cook of the Year Contest 2010
Learn more about Cocinero del Año
Ingredients6 portions
Preparation
Prepare the pineapple mousse with the pineapple pulp, the coconut cream, the whipping cream and the previously hydrated grenetina leaves.
For the surprise of avocado: add to the pulp of avocado, the cream to beat, sugar, milk, stabilizer and glucose powder. In a silicone mold we add the pineapple mousse and then add the avocado. It is again pineapple mousse.
Let stand in the freezer 2 hours.
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