Yield: 1 serving.
⅛ cup whipped cream
2 tsp. graham cracker crust crumbs
¼ cup margarita cream filling
small dollop whipped cream, for garnish
1 raspberry marinated in Cointreau
few shreds of lime zest
1 small sprig fresh mint
Margarita Cream (yields 8 cups, for 32 mini parfaits):
2 14-oz. cans sweetened condensed milk
16 oz. cream cheese, room temperature
22 oz. fresh California avocados, peeled and pitted, fruit pulp only
½ cup fresh lime juice
5 oz. tequila
¼ tsp. kosher salt
Graham Cracker Crust Crumbs (yields 3 cups, or 144 tsp.):
2 cups graham cracker crumbs
4 oz. butter, melted
1½ Tbsp. honey
In a 3-oz. mini parfait stemmed glass, assemble ingredients in the order listed. Filling can be piped in with a pastry tube. Garnish as shown.
For margarita cream: With electric mixer, whip together sweetened condensed milk and cream cheese until creamy and lump-free. Mash together avocado, lime juice, tequila and salt. Add to cream cheese mixture and whip together until creamy and lump free. Refrigerate 4 or more hours before assembling parfaits.
For graham cracker crust crumbs: Mix together melted butter and honey. Add crumbs and stir to distribute evenly; bake at 350 for 12-15 minutes. Refrigerate to cool. Break into coarse crumbs. Label, date and refrigerate.
CALIFORNIA AVOCADO COMMISSION
