Indonesian Recipes (Bali, Java) - Avocado and Coffee Parfruit (Esapokat Moka) Recipe

Ingredients

• 1 large, ripe avocado

• juice of  1/2-1 lime

• 150 ml/5fl oz (5/8 cup) cream

• 50 ml/1 1/2 fl oz (3 tablespoons) milk

• 50 ml/1 1/2 fl oz (3 tablespoons) coconut milk

• 1 egg yolk

• 100 m1/3 1/2 fl oz (1/2 cup) thin sugar syrup

• 1 tablespoon instant coffee

• coffee liqueur to taste

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Method:

1. Peel the avocado and remove the stone. Cut into small cubes and sprinkle with lime juice.

2. Bring the milk, cream and coconut milk to the boil and reduce a little. Beat the egg yolk until foamy, take the milk from the heat and carefully fold in the egg yolk. Leave to cool.

3. Stir the instant coffee into the sugar syrup. Next place the diced avocado in a metal mould and pour the milk mixture on top.

4. Freeze for 3-4 hours in a 3-star freezer compartment. Cut into slices before serving and sprinkle with coffee liqueur if desired.