Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, italian avocado semifreddo topped with desi beetroot halwa. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Italian Avocado Semifreddo topped with Desi Beetroot Halwa is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Italian Avocado Semifreddo topped with Desi Beetroot Halwa is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have italian avocado semifreddo topped with desi beetroot halwa using 16 ingredients and 10 steps. Here is how you can achieve that.

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

1. Take Italian Avocado Semifreddo
2. Get Big sized avocado, deseeded, flesh scooped out for use
3. Take Sweetened condensed milk
4. Make ready Honey
5. Make ready Heavy cream
6. Prepare Butter
7. Prepare Pistachios finely chopped
8. Get Butter to grease
9. Make ready Beetroot Dates Halwa
10. Prepare grated Beetroot
11. Take Ghee
12. Get Pitted soft dates finely chopped
13. Get Pistachios chopped
14. Take Water
15. Get Corn starch (1 tablespoon corn powder dissolved in 1/4 cup water)
16. Make ready 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 for this exceptional food italian avocado semifreddo topped with desi beetroot halwa recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!