River Cottage by Hugh Finley Whittingstall is one of my favorite celebrity chef show. Hugh used a lot of simple ingredient but somehow he can turn into something that look super delicious. And his recent vegetarian episode that caught my eye on how to make very creamy chocolate without using any heavy cream. The secret is Avocado. So I made this Dairy Free Chocolate Pie for my daughter. :-)
Dairy Free Chocolate Pie.
Crust/Pastry
100 gram margarine
225 gram plain flour
3 tablespoon of cold water
Fillings
2-3 ripe avocado (the ripest the better)
40g caster Sugar
3 tablespoon 100% cocoa powder
1. Preheat the oven to 180 degree celsius.
2. Cut the margarine into dice shape. Then rub together with flour and add in cold water to ensure the mix are sticking together. Prepare the pastry on the pastry pan and bake into oven at 180 degree celsius for 20 minutes.
3. Prepare the fillings by mixing the peeled avocado with castor sugar and cocoa powder. Stir until smooth and creamy consistency. Once pastry is ready pour the fillings onto the pastry, cool down and serve in the same day.
Because this is fresh ingredient in the filling, it is better to eat as soon as possible.
No comments:
Post a Comment