Avocado Fudge & Bavarian Cream with Apple Chips

Melt the butter. Puree the avocado up in a blender. Add the butter. Once it is thoroughly pureed return it to very low heat.

Slowly whisk in the coco powder. Slowly add the powdered sugar until it starts to liquefy.

Once the sugar is dissolved, pour into a mold and refrigerate for 3 - 4 hours.

Making the Avocado Bavarian Cream: Ingredients: 3/4 Avocado 4 Egg Yolks 1/2 cup Sugar dash of Vanilla extract 1 1/2 packets Gelatin 2 tbsp Brandy 1 cup Heavy Whipping cream Whip the cream until soft peaks start to form and refrigerate.

Mix the yolks with the sugar until it dissolves. Add the vanilla and mix well.

Puree the avocado and add it to the eggs.

Mix the Gelatin in with a small bit of boiling water until well dissolved.

Add the brandy and mix into the yolk mixture. In a double broiler slowly heat the mixture up until it starts to thicken.

Immediately remove from heat and place pan in an ice bath to cool it down.

Once cooled, fold in the whipped cream. I'll admit I messed up, I had my fridge set to 34F for the puff pastry and left the cream in there too long. It was so cold that the gelatin immediately started to set as I was folding in the cream, hence the bumpiness. Refrigerate for 4 hours.

Making the Apple Chips: Ingredients: 1 Apple Sugar Butter Cut the apple into very thin slices. Brush with melted butter and dust with the sugar.

Dry in the oven for 2 to 3 hours at 180F.

Making the Dessert: Take the fudge out of the mold and put it on a plate. Take the apple chips and layer them on top. Remove the Bavarian cream from the mold and place it on the top. Garnish with apple.