200 ml of liquid milk
100 grams of granulated sugar
20 grams cornstarch
50 ml of liquid milk
2 egg yolks
4 sheets gelatin soak and drain
250 grams of meat blender smooth avocado
200 grams heavy cream whipped half expands
Coffee Sauce Ingredients:
250 ml of liquid milk
2 teaspoons instant coffee
40 grams of sugar
50 grams of dark cooking chocolate cut into pieces
1 teaspoon cornstarch
Dissolve 1 teaspoon water
Boil milk and sugar to a boil. Enter the cornstarch solution. Cook until thick. Turn off heat.
Add egg yolk. Stir quickly. Light the fire. Cook until bubbling. Enter the gelatin. Stir until dissolved. Lift.
Enter blenderan avocado. Stir quickly. Let warm.
Enter to whisk the cream a little as she shuffled slowly.
Pour in a glass. freeze.
Coffee sauce, boiled milk, coffee, and sugar to a boil. Add the chopped dark cooking chocolate. Stir until dissolved.
Enter the cornstarch solution. Cook until thick.
Pour over avocado mousse. Serve cold.
For 10 servings