Avocado Semifreddo Recipe

Servings: 8-10
Prep time: 10 minutes
Total time: 35 minutes, plus overnight freezing

7 sheets gelatin
2 ¼ cups|557 grams coconut milk, divided
10 tablespoons|134 grams granulated sugar
2 avocados, halved, pitted, and peeled
3 limes, juiced
4 ounces|113 grams baby spinach
kosher salt, to taste
passion fruit curd
edible flowers, to garnish (optional)

1. In a bowl of cold water, bloom your sheet gelatin.

1. Place half of the coconut milk in a medium saucepan with the sugar over medium-high. Bring to just under a boil. Drain the gelatin from the water, squeezing out any liquid, then add your bloomed gelatin to the saucepan. Pour the warm coconut mixture back into your remaining cold coconut milk and let set up in the fridge until lightly chilled, about 25 to 35 minutes.
2. Meanwhile, line a 9-inch-by-13-inch pan with parchment paper. Bring a medium saucepan of water to a boil and add the spinach. Cook until wilted, about 1 to 2 minutes, then drain and transfer the spinach to an ice bath until cold. Drain again, and squeeze out all the liquid.
3. Place the spinach in a blender along with the lime juice and avocados. Add the coconut mixture and blend on high until all combined and uniformly green (the spinach will fleck a bit at first). Season with salt, then pour into prepared pan. Freeze until set. Unmold and slice. Serve with passion fruit curd and some edible flowers.

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