Avocado Graham Float
- 1 ½ cup whipping cream
- 1 380 g can sweetened condensed milk
- 1 ½ teaspoon gelatin (bloomed and dissolved in ¼ cup water)
- 1 pack graham crackers
- 2-3 pieces avocado (2 pieces mashed; one piece sliced or balled)
- Green gel food coloring (optional)
- Cashew nuts (optional)
- Graham cracker crumbs (optional)
- In a glass measuring cup bloom gelatin in ¼ cup of water. Microwave mixture in 10 second intervals until gelatin dissolves. Set aside to cool.
- In a mixer bowl, using the whisk attachment, whip the cream until it forms stiff peaks. Carefully pour in the gelatin mixture while the mixture is on low.
- Add in the sweetened condensed milk in a slow steady stream. Whisk until well combined.
- Divide the cream mixture into two. On one half of the cream, fold in the mashed avocado and tint with a small amount of green gel food coloring.
- Use a 9-inch glass dish for assembling the cake. Place a small amount of the plain cream on the bottom of the dish. Place a layer of graham crackers on top of the cream. Place a third of the avocado cream mixture over the graham crackers spread using an offset spatula to cover the surface of the graham crackers, and top with a third of the plain cream mixture. Repeat layering until you’ve used up remaining ingredients and making 3 layers of each.
- Top with avocado fruit and other toppings like graham cracker crumbs and nuts of your choice.
- Chill for 2 hour or up to overnight to set.
Yield: 8-10 servings
