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| ICE LOLY AVOCADO IN CHOCO CHOCOLATE |
INGREDIENTS :
400 gr avocado flesh (choose ripe ones so they don't
bitter)
1000 cc full cream liquid milk
300 gr sugar
2 tsp salt
Enough dark cooking chocolate
Sufficient margarine if necessary
Sufficient amount of fried cashews, coarsely chopped
How to make:
1. Blend avocado, liquid milk, sugar, and salt
so one until soft.
2. Pour the blender into the ice lolly mold,
plug in the ice cream sticks. Put it in the freezer
overnight until frozen
3. Melt the dark cooking chocolate in this way
steamed. The level of melting after steaming is like milk
sweet thick, if it's still too dense / thick you can
Add a little margarine (melted with it).
Turn off the fire
4. Remove the avocado popsicle from the mold, dip it
into melted chocolate, then sprinkle with nuts
cashew. Put it back in the freezer immediately. Repeat
this stage until all the popsicles run out.
5. Tips for storing popsicles in the freezer: store them in
airtight container to prevent frost
that sticks. Ice lolly can be stacked but limit it
with plastic or paper to prevent sticking.
Take it out of the freezer when you want to enjoy it
For 16-18 pieces