Recipes
Make a crème anglaise by blanching the egg yolk with the sugar and adding the boiling milk. Cook until the mixture coats the back of a spoon. Add the gelatine before the mixture has completely cooled then strain through a china cap sieve. Blend the avocado flesh with the lime, the butter* and the dash of tabasco, smooth using a hand-held blender then use a plastic scraper to push through a drum sieve. If the mixture is prepared the previous day then it is preferable to add ascorbic acid. Combine the avocado cream with the crème anglaise, stirring continuously, then transfer to a piping bag fitted with a plain n° 10 nozzle.
*cold
Whip the 30 g of cream. Thin the cream cheese with 10 g of cream. Add the vanilla then the sugar and the lime zest. Fold in the 30 g of whipped cream.
Place the popping corn in a very hot saucepan and cover. Cook the water and sugar to 160°C, the syrup is ready when golden coloured. Add to the popcorn and shake the saucepan.
Bring the water, vanilla, lemon zest and glucose to the boil. Using a whisk, add the combined sugar and pectin. Boil for 2 minutes, add the green food coloring and strain through a china cap sieve then set aside.
Place 12 g of creamy cream cheese into a shallow glass and leave to set. Add 5 g of banana then leave to harden. Add 20 g of avocado cream then refrigerate for 30 minutes. Finally, add 1 g of green glaze and decorate with popcorn.
