{"id":3722,"date":"2018-03-15T08:44:51","date_gmt":"2018-03-15T15:44:51","guid":{"rendered":"http:\/\/www.chilltravelers.com\/chill\/?p=3722"},"modified":"2018-03-15T08:44:51","modified_gmt":"2018-03-15T15:44:51","slug":"avocado-mousse-perfect-after-creole-dessert","status":"publish","type":"post","link":"https:\/\/www.chilltravelers.com\/chill\/avocado-mousse-perfect-after-creole-dessert\/","title":{"rendered":"Avocado Mousse &#8211; Perfect After Creole Dessert"},"content":{"rendered":"<h3>What&#8217;s for Dessert?<\/h3>\n<p>After talking about my experiences learning from the Creole master, Paul Prudhomme, it was time to put my money where my mouth is. \u00a0Our friends Dick and Pam invited us over and I wanted to cook for them. \u00a0An honor and privilege, I made blackened pompano with crawfish \u00e9touff\u00e9e, creole rice and nutmeg candied heirloom carrots (aka ugly carrots). \u00a0Accompanying them were Coon-ass Cocktails NOLA style. \u00a0Good dinner, but what came next topped off the evening.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-3723\" src=\"http:\/\/www.chilltravelers.com\/chill\/wp-content\/uploads\/IMG_1022-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/www.chilltravelers.com\/chill\/wp-content\/uploads\/IMG_1022-225x300.jpg 225w, https:\/\/www.chilltravelers.com\/chill\/wp-content\/uploads\/IMG_1022-113x150.jpg 113w, https:\/\/www.chilltravelers.com\/chill\/wp-content\/uploads\/IMG_1022.jpg 720w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/>What to do about dessert for Dick and Pam. \u00a0On our way back from gathering the dinner fixins, Wendy thought, lets stop by Oleander Bakery in Cocoa Village (Florida) as ask our master baker friend Andy for a dessert suggestion. \u00a0Andy is a master chef in his own right and thinking he would sell us a pie or eclairs, he surprised us with a recipe for a sweet avocado mousse.<\/p>\n<p>Make this! \u00a0It is incredible and worth sharing. \u00a0Simple and easy, it was a hit. \u00a0Wendy&#8217;s Hibiscus Flower syrup as a garnish was incredible.<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\n<div class=\"item ERName\">Avocado Mousse &#8211; Perfect After Creole Dessert<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Swiss Mousse<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Dessert<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Bob Root<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT5M\">5 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT5M\">5 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">1.5 pints<\/span><\/div>\n<div class=\"ERSummary summary\">Simple easy mousse can be thrown together in a last minute pinch or created and stored in the freezer for later. Sweet and tart with a Hibiscus Flower syrup it is world class<\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">1 pint high quality vanilla ice cream. We used Ben and Jerry or, if you can find it, Graters<\/li>\n<li class=\"ingredient\">\u00bd pint high quality lemon sorbet<\/li>\n<li class=\"ingredient\">1 ripe avocado (perfect hass)<\/li>\n<li class=\"ingredient\">3 ounces Grand Gala Orange Liqueur (Gand Mariner is also good or Mandarin Napoleon)<\/li>\n<li class=\"ingredient\">\u00bd tsp high quality vanilla extract.<\/li>\n<li class=\"ingredient\">1 scoop remaining lemon sorbet<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Add avocado to a blender<\/li>\n<li class=\"instruction\">Add oranger liqueur and vanilla extract<\/li>\n<li class=\"instruction\">Blend<\/li>\n<li class=\"instruction\">Add Ice Cream<\/li>\n<li class=\"instruction\">Add the sorbet<\/li>\n<li class=\"instruction\">Blend until very smooth adding more liqueur to thin to a smooth mousse consistency<\/li>\n<li class=\"instruction\">Serve with a dollop of lemon sorbet in the center<\/li>\n<li class=\"instruction\">garnish with a Hibiscus flower and syrup<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3229<\/div>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-3727\" src=\"http:\/\/www.chilltravelers.com\/chill\/wp-content\/uploads\/wild-hibiscus-flowers-in-syrup-11_1024x1024-300x300.png\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/www.chilltravelers.com\/chill\/wp-content\/uploads\/wild-hibiscus-flowers-in-syrup-11_1024x1024-300x300.png 300w, https:\/\/www.chilltravelers.com\/chill\/wp-content\/uploads\/wild-hibiscus-flowers-in-syrup-11_1024x1024-150x150.png 150w, https:\/\/www.chilltravelers.com\/chill\/wp-content\/uploads\/wild-hibiscus-flowers-in-syrup-11_1024x1024-50x50.png 50w, https:\/\/www.chilltravelers.com\/chill\/wp-content\/uploads\/wild-hibiscus-flowers-in-syrup-11_1024x1024.png 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>The Hibiscus Flower Syrup comes from Australia and is available in the US direct from www.wildhibiscus.com or at upscale shops. \u00a0Wonderful in drinks or on ice cream. \u00a0Great in margaritas as well.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-3724\" src=\"http:\/\/www.chilltravelers.com\/chill\/wp-content\/uploads\/IMG_1023-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/www.chilltravelers.com\/chill\/wp-content\/uploads\/IMG_1023-225x300.jpg 225w, https:\/\/www.chilltravelers.com\/chill\/wp-content\/uploads\/IMG_1023-113x150.jpg 113w, https:\/\/www.chilltravelers.com\/chill\/wp-content\/uploads\/IMG_1023.jpg 720w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"mh-excerpt\"><p>After talking about my experiences learning from the Creole master, Paul Prudhomme, it was time to put my money where my mouth is. A Creole dinner for Dick and Pam <a class=\"mh-excerpt-more\" href=\"https:\/\/www.chilltravelers.com\/chill\/avocado-mousse-perfect-after-creole-dessert\/\" title=\"Avocado Mousse &#8211; Perfect After Creole Dessert\">[&#8211;Read More]<\/a><\/p>\n<\/div>","protected":false},"author":1,"featured_media":3723,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1,54,26,14],"tags":[],"class_list":["post-3722","post","type-post","status-publish","format-standard","has-post-thumbnail","category-uncategorized","category-chill-travelers","category-good-eats","category-interesting-people","course-swiss-mousse","cuisine-dessert"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Avocado Mousse - Perfect After Creole Dessert - ChillTravelers<\/title>\n<meta name=\"description\" content=\"After talking about my experiences learning from the Creole master, Paul Prudhomme, it was time to put my money where my mouth is. 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