Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, italian avocado semifreddo topped with desi beetroot halwa. It is one of my favorites food recipes. 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 well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Italian Avocado Semifreddo topped with Desi Beetroot Halwa is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook italian avocado semifreddo topped with desi beetroot halwa using 16 ingredients and 10 steps. Here is how you can achieve it.

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

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

So that’s going to wrap this up with this special food italian avocado semifreddo topped with desi beetroot halwa recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!