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