Here is a sweet sin that combines the creamy texture of the avocado with the fresh flavor of the strawberries, a recipe from the Chef Sergio Fernández Puente, inspired in the land of the Amazonas.
- 6 oz. of avocado pulp
- 3 oz. of condensed milk
- 10.5 oz. of vanilla biscuits
- 2.5 oz. of butter
- 2 teaspoons of brown sugar
- 2.5 oz. of strawberries
- Vanilla ice cream
MIX OF AVOCADO AND CONDENSED MILK
Pour the avocado pulp and the condensed milk on a bowl; stir to obtain a uniform and shiny mix.
PREPARING THE BUSCUIT BASE
In a container, smash the biscuits until grounded.
In a pan melt the butter and mix it with the sugar and the grounded biscuits until you get a nice, smooth batter. Use tartlets molds to place the batter. Pre heat the oven to 392° F. and bake the tartlets for 15 minutes.
Add the avocado and condensed milk mixture inside the tartlets, decorate with pieces of strawberries, refrigerate for 30 mins before serving it. Serve it along with a scoop of vanilla ice on the side.