Description
The avocado cream for tartlets can be prepared in a few minutes. But you can still add a touch of jellies made from fresh juice and ready to fill tartlets.
Ingredients
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Avocado
1 piece
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Semolina
50 g
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Cocoa powder
3 Tbsp
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Vanilla
1 g
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Brown sugar
2 Tbsp
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The juice of a freshly squeezed
100 ml
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Lemon
1 piece
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Gelatin
15 g
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Water
150 ml
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Brown sugar
2 Tbsp
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Tartlet
7 piece
Cooking
Jelly from strawberries squeeze the juice on a juicer.
Also squeeze the juice of a lemon.
Soak gelatine in water for 30 minutes. Then in a water bath to dissolve gelatin. Add sugar.
Gelatin to cool to room temperature and mix with the strawberry and lemon juice.
Pour the gelatin mixture on a flat dish with small bumpers and put into the refrigerator for solidification.
On water cook a thick porridge. Avocado clean, cut and use a blender to turn into a puree. Add the semolina, cocoa powder, vanilla, sugar and beat again with a blender until smooth.
Frozen jelly cut into small cubes with a knife.
Jelly to put in tarts.
On top of the jelly confectionery syringe lay the avocado cream. Decorate according to your desire: coconut, chopped nuts or chocolate chips. Help yourself!
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