California Avocado Cake with Coconut Sorbet and Graham Cracker Tuile

California Avocado Cake with Coconut Sorbet and Graham Cracker Tuile

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Credit: Kaley Laird, Chef, San Francisco (formerly, Aveline, where dessert was developed)
The National Culinary Review, July/August 2016

Ingredients

3 cups coconut flour
½ cup gluten-free flour
½ t. salt
1½ t. baking powder
1½ t. baking soda
12 T. unsalted butter, room temperature
3 cups granulated sugar
4 large eggs
¾ cup buttermilk
¼ cup grapeseed oil
1½ cups fresh California avocado (from 2-3 avocados)
1 cup sweetened coconut chips, optional
3 cups blackberries, optional

Toasted Coconut Sorbet
4¼ cups coconut milk, divided
1-2/3 cups granulated sugar
9 T. powdered glucose
4 t. dextrose powder
1½ t. cremodan 30
½ t. salt
¼ t. sherry vinegar
1 cup toasted unsweetened coconut flakes

Coconut Curd
3½ sheets gelatin
14 T. coconut milk
½ cup buttermilk
7 large eggs
2 large egg yolks
¼ cup granulated sugar
½ t. salt
27 T. cold unsalted butter, cut in 27 pieces
¼ t. sherry vinegar

Graham Cracker Tuile
1¼ cups graham cracker crumbs
1 cup isomalt
¼ t. salt

California Avocado Mousse
3 whole fresh California avocados, pitted, peeled
¼ cup lemon oil
1 T. honey
½ t. salt

Instructions

Preheat oven on convection mode to 325°F. Line half sheet pan with parchment paper; spray top of parchment and sides of pan. In large bowl, whisk together coconut flour, gluten-free flour, salt, baking powder and baking soda; set aside. Put butter and sugar in bowl of stand mixer fitted with paddle attachment. Beat on medium-low 1 minute. Increase speed to medium-high; continue beating until light and fluffy, about 5 minutes. Stop mixer; scrape down bottom and sides of bowl. Add eggs; beat on medium speed 1 minute. Add buttermilk, oil and avocado; beat 1 minute. Stop mixer. Add dry ingredients; beat on medium-low until just incorporated, about 30 seconds. Transfer mixture to prepared baking sheet; press into even layer. Bake until toothpick inserted in cake comes out clean, about 20 minutes. Transfer pan to wire rack; cool cake in pan 15 minutes. Invert cake onto rack; remove parchment paper. Cool completely.

Cut cake into 20 pieces. Transfer coconut curd and avocado mousse to separate piping bags fitted with round tips. Pipe dollops of coconut curd and avocado mousse onto each piece of cake. If desired, scatter a few blackberries and coconut chips on top. Finish with small scoop of sorbet and 1 tuile for garnish.

For toasted coconut sorbet:
For base, in saucepan, over medium-high heat, combine 1¼ cups coconut milk, sugar, glucose, dextrose, cremodan 30 and salt; bring to a boil. Remove from heat; allow to set into a gel, about 30 minutes. In medium bowl, whisk together half base (¾ cup) with 1½ cups + 2 T. coconut milk and 1/8 t. vinegar until smooth. Stir in ½ cup coconut flakes. Churn in ice cream machine according to manufacturer's instructions. Transfer to covered container; freeze until set, at least 4 hours. Repeat with remaining ingredients.

For coconut curd:
Place gelatin in bowl; cover with 3 cups cold water. Warm coconut milk and buttermilk in saucepan over medium-low heat. Whisk eggs, egg yolks, sugar and salt in large bowl; slowly temper into milk mixture. Cook until mixture thickens into pudding-like consistency, whisking constantly, 12-14 minutes. Stir in vinegar. Pour curd into blender; blend at medium speed. With motor running, slowly add bloomed gelatin (wring out slightly to remove excess water) and butter. Pour into container. Cool until barely warm; refrigerate until set.

For graham cracker tuile:
Preheat oven on convection mode to 325°F. Combine graham cracker crumbs, isomalt and salt in blender. Blend on high until powdery. Divide mixture between two baking sheets lined with nonstick baking mats (about 1 cup per baking sheet). Use small offset spatula to spread powder out in thin, even layer. Bake until mixture melts, about 25 minutes, rotating baking sheets from top to bottom and front to back halfway through baking. Let cool completely in pan before gently peeling tuile away from baking mat and breaking into pieces.

For California avocado mousse:
Just before assembling, combine avocados, lemon oil, honey and salt in blender. Blend on high until smooth, about 30 seconds.

Yield

12 servings

Tags

Dessert, The National Culinary Review

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