Picking Avocano At My Sister's Farm For Dessert
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Recipes in this Video
2 recipes
vegetarian
Originating from Mexico, this avocado dessert showcases the fruit's versatility beyond savory dishes. Traditionally enjoyed as a sweet treat, it reflects the region's love for rich, creamy flavors. Today, variations can be found globally, often incorporating local ingredients and flavors.
Ingredients
- ●ripe avocados
- ●sweetened condensed milk
- ●lime juice
- ●vanilla extract
- ●heavy cream
- ●sugar
- ●salt
- ●chocolate shavings
- ●fresh mint leaves
Instructions
- 1Cut avocados in half and remove the pit.
- 2Scoop the flesh into a blender.
- 3Add sweetened condensed milk, lime juice, vanilla extract, and a pinch of salt to the blender.
- 4Blend until smooth and creamy, scraping down the sides as needed.
- 5In a separate bowl, whip heavy cream until soft peaks form.
- 6Gently fold the whipped cream into the avocado mixture until combined.
- 7Taste and adjust sweetness by adding sugar if desired.
- 8Spoon the mixture into serving bowls or glasses.
- 9Chill in the refrigerator for at least 30 minutes before serving.
- 10Garnish with chocolate shavings and fresh mint leaves before serving.
milkeggs
pescatarian
Ingredients
- ●1 lb large shrimp, peeled and deveined
- ●1 medium eggplant, diced
- ●1/2 cup breadcrumbs
- ●1/4 cup grated Parmesan cheese
- ●2 cloves garlic, minced
- ●1/4 cup fresh parsley, chopped
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp red pepper flakes (optional)
- ●2 tbsp olive oil
- ●1 lemon, juiced
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced eggplant and sauté until softened, about 5-7 minutes.
- 3Add minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
- 4In a mixing bowl, combine the sautéed eggplant, breadcrumbs, Parmesan cheese, parsley, salt, black pepper, and red pepper flakes. Mix well to form the stuffing.
- 5Take each shrimp and carefully make a slit along the back, creating a pocket for the stuffing.
- 6Stuff each shrimp with the eggplant mixture, pressing gently to secure the filling inside.
- 7Place the stuffed shrimp on a baking sheet lined with parchment paper. Drizzle with the remaining olive oil and lemon juice.
- 8Bake in the preheated oven for 15-20 minutes, or until the shrimp are cooked through and opaque.
- 9Remove from the oven and let cool for a few minutes before serving.
Equipment
skilletmixing bowlbaking sheetparchment paper
🌶️🌶️🌶️Low
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