Avocado Lime Cheesecake Mousse
Miguel whips up a sweet lime avocado cheesecake using fresh avos from a roadside stall in Queensland
Air Date: 30 Jun 2017
Recipe by: Miguel Maestre
Prep Time: 10 minutes
- Mix caster sugar and lime zest in a shallow bowl. Moisten rim of 4 martini glasses using the lime wedge. Holding each glass upside down, dip rim into sugar and zest mixture so it sticks. Set remaining zest mixture aside for garnish.
- Place biscuits and pistachios in a ziplock bag and crush to large crumbs using a rolling pin. Evenly distribute crushed mixture into the base of the four glasses. Keep a small amount aside for garnish.
- Remove avocado from skins using a large serving spoon, being sure to scrape as close to the skin as possible as this is where all the flavour is. Reserve a sixth of one of the avocadoes to use for garnish.
- Mash remaining avocado, cream cheese and lime juice together using a fork or stick blender. When smooth, add sugar and maple syrup and whip with a whisk to combine and add air.
- Spoon the mixture evenly into the four glasses, smooth over the biscuit base.
- Cut the reserved avocado into 1cm dice. Garnish the four glasses with the reserved diced avocado, lime zest, crumb mixture and small mint leaves.
Notes: Further info on Australian Avocadoes: australianavocados.com.au
Ripening and Storing Avocados
Avocados should be stored at room temperature until ripe for eating. To speed up the ripening process put an unripe avocado in a brown paper bag with a banana for two or three days. Once ripe, a refrigerated whole avocado should stay perfectly ripe for two to three days. A cut avocado should be sprinkled with lemon or lime juice and placed.