Banana Avocado Mousse With Caramelized Red Onion Puree Recipes

AVOCADO, CARAMELIZED BANANA CUPCAKE

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake baking pans with paper liners.
• Sift together the flour, baking powder, baking soda and salt in a bowl; set aside. Beat the sugar, butter and pureed avocado until completely combined in the bowl of a stand mixer. Beat in the vanilla, then beat in the eggs one at a time, mixing well after each addition.
• Beat in the buttermilk with the mixer on low speed until just combined. Add the flour mixture. Once all the flour is incorporated, increase the mixing speed to medium and beat for 20 seconds longer. Be careful not to over-mix.
• Divide the batter among the pans and bake until golden on top and a wooden toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans on wire racks for 10 minutes before inverting, removing papers and cooling completely.
• For the buttercream frosting: Beat the powdered sugar and egg whites for about 5 minutes on medium-high speed using an electric mixer. Puree the avocado and lime juice in a food processor. Add the butter to the whites mixture and beat until very creamy, about 10 minutes, then add the avocado and lime juice and mix well.
• For the streusel: Cream together the butter, sugar and almond paste using an electric mixer. Add the vanilla and cinnamon and mix well. Add the flour and toasted oats in batches until large crumbs start forming.
• For the caramelized bananas: Make a dry caramel by pouring the sugar in an even layer into a heavy-bottomed saucepan. Heat over medium heat until the caramel starts to melt, gently pushing the sugar towards the center. Continue cooking, stirring only very occasionally, until the caramel turns a dark copper, taking care that the caramel doesn't burn. Transfer to a bowl, stir in the bananas until coated and caramelized, and then stir in the butter, cream and cinnamon.
• For assembly: Remove the centers of the cupcakes using a melon baller and fill with the caramelized bananas. Pipe the avocado-lime frosting on top, sprinkle with the oats streusel and garnish with lime zest on top.

SWEET AVOCADO PUREE

Steps:

• With the back of a spoon, press the avocados through a sieve into a bowl. Add the lime juice and sweeten with sugar.
• Transfer the puree to 4 chilled wine glasses and garnish with raspberries, mint and/or pistachio nuts.

ROASTED BANANA AND BLUEBERRY PUREE

Steps:

• Arrange 3 bananas (unpeeled) and 1 pint blueberries on a parchment paper-lined baking sheet. Roast in a 350 degrees F oven until the berries burst and the banana peels are deep brown, 20 to 25 minutes. Remove from the oven and let cool slightly, then peel the bananas. Puree the fruit in a food processor until smooth. Let cool, then refrigerate in an airtight container for up to 3 days or freeze for up to 1 month.

WEANING RECIPE: PERFECT BANANA & AVOCADO PURéE

Steps:

• Halve the avocado, remove the stone and scoop out the centre. Put into baby's bowl.
• Add the banana and mash together with the avocado.
• If your baby is already used to purées, you may want to keep this a chunkier consistency.
• If you're introducing your baby to protein, stir through the yogurt. Serve straightaway.