Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, italian avocado semifreddo topped with desi beetroot halwa. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Italian Avocado Semifreddo topped with Desi Beetroot Halwa is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Italian Avocado Semifreddo topped with Desi Beetroot Halwa is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook italian avocado semifreddo topped with desi beetroot halwa using 16 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Italian Avocado Semifreddo topped with Desi Beetroot Halwa:

1. Get Italian Avocado Semifreddo
2. Get 1 Big sized avocado, deseeded, flesh scooped out for use
3. Get 100 gm Sweetened condensed milk
4. Prepare 3 tablespoon Honey
5. Get 1/4 cup Heavy cream
6. Make ready 1 tablespoon Butter
7. Take 3 tablespoon Pistachios finely chopped
8. Make ready 1 1/2 teaspoon Butter to grease
9. Prepare Beetroot Dates Halwa
10. Get 3 grated Beetroot
11. Make ready 2 tablespoon Ghee
12. Take 12 Pitted soft dates finely chopped
13. Make ready 15 Pistachios chopped
14. Get 1 1/4 cup Water
15. Take 1/4 tsp Corn starch (1 tablespoon corn powder dissolved in 1/4 cup water)
16. Get 1/2 teaspoon Cardamom powder

Instructions to make Italian Avocado Semifreddo topped with Desi Beetroot Halwa:

1. Avocado Semifreddo: - - In a blender, add scooped avocado, sweetened condensed milk, honey and blend to a smooth, creamy paste. No water to be used. Transfer this paste to a bowl. - - Melt a tablespoon butter in a pan. Roast the pistachios for a minute. Let this cool.
2. In a blender, add heavy cream and pulse it for 5 minutes till the cream becomes foamy. Skip this step if cake beater is used to whip the cream to a foamy texture.
3. Transfer this foamy cream to the avocado paste. - - Mix gently. - - Add the roasted pistachios. - - Mix gently again.
4. Grease a mould / container with butter so that Semifreddo wouldn’t stick at the time of defrosting. - - Pour the creamy mixture into the mould. - - Cover the mould / container. - - Put in the freezer for 4 hours.
5. After 4 hours, Avocado Semifreddo is perfectly set. - - Tilt the mould upside down on a plate. Wait for 5 minutes. - - Semifreddo falls beautifully. - It’s done.
6. Beetroot Halwa : - - Heat 2 tablespoons ghee in a deep pan. - - Add the grated Beetroot and sauté for 3 minutes till raw smell leaves. - - Pour 1.1/4 cup water.
7. Cover the pan and allow Beetroot to cook for 3 minutes. Don’t overcook. By this time, water would have reduced.
8. Pour the corn starch. Keep stirring. - - Add dates. - - Cover and cook for 2 minutes.
9. Add cardamom powder. - - Keep stirring till it attains halwa, glossy texture. - - Garnish with pistachios.
10. Top this warm Beetroot halwa on the cold avocado Semifreddo just before serving. - Enjoy 😊

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