Creamy avocado paired with a contrasting jelly of sweet tart rubied morello cherries.

I have been eating a lot of avocados lately, most often in the form of my current obsession, the Japanese inspired, Avocado Salad With A Homemade Sesame & Applesauce Dressing. To add a bit of variety to my avocado eating spree, I came up with this dessert. Why do creamy desserts have to be almost always calorie laden? Avocados are high in calories but they are filled with high amounts of vitamins and minerals and the good kind of fats too. So it cannot be too bad eating them. Everything in moderation right?  The problem is I am not eating them in moderation and it doesn’t help that this dessert is not too complicated to put together. I will stop eating them soon. Maybe after another round of these lovely Avocado Panna Cottas. My pants are not going to fit soon.

To reduce the calories, I had also made a batch using just milk. I prefer the lighter taste. You choose which you would prefer..

Avocado Panna Cotta With Morello Sour Cherry Jelly

Prep: ~10 + 10 minutes 
Cook: ~2 + 2 minutes
Inactive: 2 hours in refrigerator
Level: Fairly easy although it involves a few steps.
Makes: 10 cups of 1/3 cup portions
Oven Temperature:
Can recipe be doubled? Yes
Make ahead? Up to 2 days ahead refrigerated. 


1 cup = 250ml =8.45 US fl oz

Avocado Panna Cotta 
3 and 1/2 teaspoons gelatine
1/4 cup water
3/4 cup milk
1 cup whipping cream (35% fat content)* OR milk for a lighter version
1 and 1/3 cups (8.8oz)(250g)(~3 fruit) avocado flesh
1/2 cup sugar
1/4 teaspoons salt
2 sachets vanilla sugar (image below) OR 2 teaspoons vanilla extract

* Do not use double/thickened cream. Avocado is very rich on its own and when you put the two together, it becomes cloyingly rich.

Morello Sour Cherry Jelly

Option 1: Jelly made from store bought raspberry/strawberry flavoured Jell-O
1 cup morello sour cherries drained of liquids.*
90g (3.17oz)(~7 and 1/2 Tablespoons) raspberry/strawberry flavoured Jell-O**
1 cup water
1/4 cup cold water
1/4 teaspoon citric acid***

*  Do not buy morello sour cherries that are actually preserves (jam). What you need are those that are kept in lightly sweetened water (not a thick syrup). Image below. I like the bottle of Hungarian sour cherries which I bought from a better stocked supermarket.
** Stay away from cherry flavoured Jell-O as it taste like medicine!
*** This gives the Jell-O layer tartness. I find it important to add as it balances the creaminess of the avocado cream layer. To find out more about citric acid and where else I have used it, please scroll down to ‘Tips’.

Option 2: Jelly made from the liquid that comes with the cherries
1 cup morello sour cherries drained of liquids**
1 cup soaking liquid from the bottle of morello sour cherries. Top up with water if insufficient.
1 and 1/2 teaspoons gelatine
1/4 teaspoon citric acid*** Taste the soaking liquid that the sour cherries comes in, if you find it tart enough, leave out the citric acid.
2 Tablespoons sugar

* You may or may not need it depending on the sweetness of the soaking liquid that the sour cherries comes in. Adjust to suit your taste. 

Morello Sour Cherries. Make sure they are pitted! I like this brand.


Part 1: Avocado Panna Cotta

Bloom the gelatine

1. In a small bowl, add the gelatine and 1/4 cup water. Stir to mix.
2. Set aside 10 minutes for it to bloom (turn spongy looking, refer to image below).

Warm up 1/4 of milk
1. Warm up 1/4 cup (of the 3/4 cup) milk in a pot until tiny bubbles appears around the circumference. There is no need to boil it.
2. Remove from the burner. Stir in the ‘bloomed’ gelatine until it dissolves.

Blitz everything up
1. Place all the remaining ingredients for the avocado panna cotta in a blender:-
1 cup cream/milk; 1/2 cup milk; sugar; avocado; salt; vanilla sugar/vanilla extract; bloomed gelatine.
2. Blend until smooth.

I like the convenience of hand held (immersion) blenders.

Distribute and chill to firm up
1. Distribute into your serving cups. Refrigerate ~1 hour or until the top has just set.
2. How do I determine when it has sufficiently set? Press lightly with a finger. If the finger comes off clean, it is ready for the jelly.

Part 2: Morello Sour Cherry Jelly

Option 1
 Jelly made from store bought raspberry/strawberry flavoured Jell-O

1. When the avocado panna cotta layer is almost set, boil the 1 cup water in a pot.
2. Turn off the heat, add the Jell-O and stir to dissolve.
3. Add the citric acid and the 1/4 cup of cold water. Stir to dissolve. It should taste slightly more tart and sweet than the end product you are expecting.
4. Cool completely.

Option 2: Jelly made from the liquid that comes with the cherries
1. Transfer to a wide saucer, 2 Tablespoons out from the 1 cup of morello sour cherries soaking liquid.
2. Stir in gelatine. Set aside for it to ‘bloom’ – swell and turn spongy looking – about 5 minutes.

3. Heat up 1/4 cup of the remaining morello sour cherries soaking liquid (keep the rest aside for the moment).
4. Once it comes to a boil, turn off the heat, stir in the gelatine mixture until it is dissolved.
5. Add the remaining morello sour cherries soaking liquid.
6. Add citric acid and then, sugar if necessary. It should taste slightly more tart and sweet than the end product you are expecting.
7. Cool completely.

Part 3: Adding the layer of jelly
1. Only add the liquid jelly when it has completely cooled, if not, any residual heat might melt the avocado layer.
2. To distribute the jelly evenly between the cups of avocado panna cotta, pour the liquid jelly from a 1/2″ (1.25cm) height in a circular motion on to the avocado layer. This creates less of a chance of you wreaking the avocado layer especially if your liquid jelly has not been cooled enough or if your avocado layer has not firmed up enough. Pouring it in from a low height also means less chance of bubbles appearing on the surface of your jelly.
3. Distribute the cherries evenly.
4. Refrigerate until set.


What is citric acid?

This is a naturally occurring fruit acid. It is sold in the form of tiny crystals and adds a tartness to food. It is also used as a preservative and you will often see it labelled as an ingredient in drinks, jams, canned food, etcetera. In a pinch, you could use it in place of lemons to sour up a sauce or dressing. You should find this in the baking aisles of supermarkets.

I use citric acid in my recipes for:

(1) Iced Lemon Tea With Oomph


(2) Lemon Cookies

(3) Mirror Jelly Cake