Italian Avocado Semifreddo topped with Desi Beetroot Halwa

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Italian Avocado Semifreddo topped with Desi Beetroot Halwa. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Italian Avocado Semifreddo topped with Desi Beetroot Halwa is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Italian Avocado Semifreddo topped with Desi Beetroot Halwa estimated approx 5 hours.

To get started with this recipe, we have to first 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 can achieve it.

Avocado Semifreddo is an Italian semi frozen , smooth, velvety cream based dessert . It isn’t a hard frozen dessert but a smooth semi frozen delicacy .
Beetroot -Dates halwa is a Desi rich dessert carrying the goodness of Beetroot and Dates . This fusion recipe is my own thought . Voila ! A big heat . A pure bliss to relish ! This Beetroot halwa is a low fat / no fat recipe . Sugar free , a very healthy dessert to relish without any guilt . #fruits

Ingredients and spices that need to be Make ready to make Italian Avocado Semifreddo topped with Desi Beetroot Halwa:

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

Instructions to make 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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