Avocado & chilli, horchata foam

Avocado & chilli, horchata foam

Paris Pastry Club
Helen Cathcart

At times, desserts are created with no other reason than me being obsessed with some flavours.

This one is. Chocolate, chilli, avocado and horchata, which is my absolute favourite summer drink (think rice milk infused with cinnamon). Horchata originates in Spain, but my mum always used to make bottles of it during the holidays.

I don’t have anything to compare it with. If you’re after something a little different for when daylight fades into stars over your head, then don’t look any further.

For the chocolate ice-cream


Quantity Ingredient
400g whole milk
100g whipping cream
125g caster sugar
20g dehydrated glucose
20g skimmed-milk powder
5g ice-cream stabiliser
100g 70% dark chocolate
20g 100% dark chocolate

For the avocado curd

Quantity Ingredient
2 1/2 gelatine leaves
200g whole milk
3 egg yolks
50g caster sugar
100g avocado flesh, roughly chopped

For the chilli jam

Quantity Ingredient
100g water
50g glucose
1 red chilli, finely sliced
50g caster sugar
1 teaspoon jam pectin
A pinch citric acid
or a squeeze lemon juice

For the horchata foam

Quantity Ingredient
500g whole milk
30g caster sugar
1 stick cinnamon
50g pudding rice
100g whipping cream

To serve

Quantity Ingredient
rice crispies


  1. The chilli jam

    Place the water, glucose and chill in in a small pan, and bring to the boil over low heat. Turn the heat off and allow to rest for 30 minutes, with a lid on.
  2. Combine the caster sugar and pectin and whisk into the chilli water. Bring to the boil and simmer for 3 minutes.
  3. Off the heat, add the citric acid and transfer in a small jar. Chill for at least 2 hours or overnight.
  4. The horchata foam

    Place all of the ingredients except for the cream in a pan and bring to the boil. Reduce the heat, cover, and cook for 20 minutes. Remove the cinnamon stick and blitz in a blender until smooth. Pass through a fine-mesh sieve, add the cream and allow to cool completely. Transfer to a canister. Charge with 2 cartridges of nitrogen and shake well. Keep in the fridge.
  5. The chocolate ice-cream

    Bring the milk and cream to 40°C in a medium pan. In a small bowl, combine the caster sugar, dehydrated glucose, milk powder and stabiliser and sprinkle on the milk, whisking constantly. Bring to the boil, then pour over the chocolate. Stir well and transfer into a plastic container. Cover the surface with clingfilm and chill for at least 4 hours or overnight. Reserve a few tablespoons of the mix to brush on your dessert plates later. Churn the rest according to your ice-cream machine manufacturer’s instructions.
  6. The avocado curd

    Soak the gelatine leaves in ice-cold water.
  7. Bring the milk to the boil in a small pan. Mix the egg yolks and sugar until combined. When the milk has boiled, pour over the egg yolks, whisking as you do so, then transfer back into the pan and cook over low heat until it reaches 80°C or the custard coats the back of a spoon.
  8. Transfer to a bowl and add the squeezed gelatine leaves and the avocado flesh. Use a stick-blender to blitz until smooth and pipe into small half-sphere silicone moulds. Freeze overnight, then unmould and keep frozen until ready to use. Defrost an hour or 2 before serving.
  9. To serve

    Brush each plate with some of the reserved ice-cream mix. Arrange 2 half-spheres of avocado curd on each plate, together with a quenelle of ice-cream and a few dollops of foam. Dot with chilli jam and sprinkle with rice crispies.
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