1 package of strawberry gelatin
2 cups (or 4-6 servings) of cold water.
Cream de avocado:
5 cups (or 10-12 servings) of diced avocado
1 cup (or 8 ounces) of sugar
1 tablespoon of cornstarch
1/2 cup (or 4 ounces) of whole milk
10 units of graham cracker crumbs.
Cream green:
1 and 1/2 cups (or 3-4 servings) of cooked spinach
1 cup (or 8 ounces) of whole milk
1 tablespoon of cornstarch
1 cup (or 8 ounces) of heavy cream
1 package of strawberry gelatin
2 cups (or 4-6 servings) of cold water.
Cream de avocado:
5 cups (or 10-12 servings) of diced avocado
1 cup (or 8 ounces) of sugar
1 tablespoon of cornstarch
1/2 cup (or 4 ounces) of whole milk
10 units of graham cracker crumbs.
Cream green:
1 and 1/2 cups (or 3-4 servings) of cooked spinach
1 cup (or 8 ounces) of whole milk
1 tablespoon of cornstarch
1 cup (or 8 ounces) of heavy cream
Melt the gelatin with cold water, according to package instructions, and place it in a refrigerator to chill
Let it set
In a saucepan, combine the avocado and sugar and cook over medium heat until the mixture thickens
Dissolve the cornstarch in the milk and add it to the saucepan
Cook for an additional 2 minutes or until the mixture is smooth
Transfer the cream to a blender and blend with graham cracker crumbs until well combined
Set aside. Reserve
Cook the spinach, then blend it with the remaining milk, heavy cream, and cornstarch until smooth
Bring the mixture to a simmer over medium heat and cook for an additional 2 minutes or until thickened
For assembly, place the green cream on top of the chilled gelatin base, followed by the avocado cream
Refrigerate before serving.
