Avocado Float is a chilled graham dessert layered with fluffy avocado cream and fresh avocado slices.
5 hours 30 minutes · Serves 8
Ingredients for Avocado Float
1/2 cup sugar
1/2 cup water
20 to 24 Graham crackers
2 packs all-purpose cream, 500 ml each, chilled
1 can sweetened condensed milk, 300 ml
2 medium ripe avocados
How to cook Avocado Float
1.Chill all-purpose cream overnight or freeze 30 minutes. Line an 8-inch or 6-inch square dish with baking paper, if desired.
2.Heat sugar and water over medium heat just until dissolved and bubbling; remove from heat and cool.
3.Cube one avocado and blend smooth with half the condensed milk. Thinly slice the remaining avocado and keep slices in cold water.
4.Whip chilled cream until doubled in volume. Beat in remaining condensed milk, then beat in avocado purée until smooth.
5.Layer Graham crackers, syrup, one-quarter of the cream, and avocado slices; repeat for 3 layers, ending with cream. Brush exposed avocado with syrup.
6.Cover and refrigerate 3 to 5 hours, until crackers are soft and the float is set; garnish with crushed Graham or avocado before serving.
