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Composition - Italian Avocado Semifreddo topped with Desi Beetroot Halwa:
- Provide Italian Avocado Semifreddo
- Make ready 1 of Big sized avocado, deseeded, flesh scooped out for use
- Get 100 gm - Sweetened condensed milk
- Take 3 tablespoon of Honey
- Provide 1/4 cup of Heavy cream
- Make ready 1 tablespoon - Butter
- You need 3 tablespoon Pistachios finely chopped
- Need 1 1/2 teaspoon for Butter to grease
- Require of Beetroot Dates Halwa
- You need 3 - grated Beetroot
- Take 2 tablespoon of Ghee
- Require 12 Pitted soft dates finely chopped
- You need 15 of Pistachios chopped
- Make ready 1 1/4 cup for Water
- Prepare 1/4 tsp of Corn starch (1 tablespoon corn powder dissolved in 1/4 cup water)
- Need 1/2 teaspoon of Cardamom powder
Italian Avocado Semifreddo topped with Desi Beetroot Halwa how to cook:
- Avocado Semifreddo: - - In a blender, add scooped avocado, sweetened condensed milk, honey and blend to a smooth, creamy paste. No water to be used. Transfer this paste to a bowl. - - Melt a tablespoon butter in a pan. Roast the pistachios for a minute. Let this cool.
- In a blender, add heavy cream and pulse it for 5 minutes till the cream becomes foamy. Skip this step if cake beater is used to whip the cream to a foamy texture.
- Transfer this foamy cream to the avocado paste. - - Mix gently. - - Add the roasted pistachios. - - Mix gently again.
- Grease a mould / container with butter so that Semifreddo wouldn’t stick at the time of defrosting. - - Pour the creamy mixture into the mould. - - Cover the mould / container. - - Put in the freezer for 4 hours.
- After 4 hours, Avocado Semifreddo is perfectly set. - - Tilt the mould upside down on a plate. Wait for 5 minutes. - - Semifreddo falls beautifully. - It’s done.
- Beetroot Halwa : - - Heat 2 tablespoons ghee in a deep pan. - - Add the grated Beetroot and sauté for 3 minutes till raw smell leaves. - - Pour 1.1/4 cup water.
- Cover the pan and allow Beetroot to cook for 3 minutes. Don’t overcook. By this time, water would have reduced.
- Pour the corn starch. Keep stirring. - - Add dates. - - Cover and cook for 2 minutes.
- Add cardamom powder. - - Keep stirring till it attains halwa, glossy texture. - - Garnish with pistachios.
- Top this warm Beetroot halwa on the cold avocado Semifreddo just before serving. - Enjoy 😊
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