California Avocado Terrine with Coconut Mousse, Macaroon Filling & California Avocado Chaser

1. Line an 8″ terrine mold with plastic wrap.
2. Place the Fresh California Avocados, sweetened condensed milk, lime juice, and heavy cream in a blender and purée until smooth.
3. Bloom the gelatin and add a touch of warm water to melt.
4. Add the completely dissolved gelatin to the avocado mousse mixture, and blend.
5. Pour the avocado mousse into the lined terrine mold and smooth with a spatula to make an even layer.

Coconut Macaroon

1. Preheat the oven to 350 degrees F. Grease a tube mold.
2. Combine the coconut, condensed milk, sugar, and salt in a large bowl.
3. Whip the egg whites to soft peaks. Fold into the coconut mixture.
4. Pack the macaroon mixture into the tube mold. Bake for 10-15 minutes. Let cool on a rack.
5. Place the cooled macaroon into the center of the avocado mousse. Place the terrine mold in the freezer and freeze for at least 6 hours.

Coconut Mousse

1. Combine the coconut milk and the sweetened condensed milk.
2. Bloom the gelatin and add a touch of warm water to melt.
3. Whip the heavy cream to soft peaks. Fold the whipped cream into the coconut milk mixture. Fold in the dissolved gelatin.
4. Pour the coconut mousse over the avocado mousse. Place the vanilla wafers into the coconut mousse, and then smooth the surface with a spatula. Freeze for at least another 6 hours.

California Avocado Chaser

1. Combine the milk and sweetened condensed milk. Scrape the vanilla bean, and add the beans to the milk mixture. Add the diced avocado, and then the ice. Mix well.

Candied California Avocado Chips

1. Preheat the oven to 200 degrees F. Line a half sheet pan with a silpat.
2. Slice the Fresh California Avocado into 1/8″ thick slices. Brush with the lime juice.
3. Whip the egg whites until they are foamy. Dip the avocado slices into the egg whites, toss in the sugar, then lay on the prepared tray.
4. Place the avocado slices in the oven and dehydrate for about 3 hours, or until slightly stiff. Cool on rack.

To Assemble

1. Unmold the terrine onto a cutting board. Coat the top of the terrine with the toasted coconut, and then slice.
2. Purée the 4 oz. of Fresh California Avocado with 1 tablespoon of sugar. Set aside.
3. Scrape the beans from the vanilla bean. Whip the heavy cream and vanilla bean to medium peaks, while pouring in the remaining tablespoon of sugar. Set aside.
4. Place a slice of terrine, a dollop of avocado purée, a dollop of the whipped cream on top of the avocado purée, topped with a candied avocado chip. Serve with a 6 oz. glass of Avocado Chaser.

*A large Fresh California Avocado weighs about 8 oz.