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.

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.

Transfer this foamy cream to the avocado paste.

Mix gently.

Add the roasted pistachios.

Mix gently again.

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.

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.

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.

Cover the pan and allow Beetroot to cook for 3 minutes. Don’t overcook. By this time, water would have reduced.

Pour the corn starch. Keep stirring.

Add dates.

Cover and cook for 2 minutes.

Add cardamom powder.

Keep stirring till it attains halwa, glossy texture.

Garnish with pistachios.

Top this warm Beetroot halwa on the cold avocado Semifreddo just before serving.
Enjoy 😊