Avocado Panna Cotta

7 October 2015

For this forth recipe we are joining the food battle! Since we are newbies in the food blogging community we thought a little friendly competition might let us if we are worthy of staying around. Plus, it’s a good way to get to know other foodies in our city.

Quick reminder : The Food Battle is a french cooking competition that was initiated by the blog “Bistro de Jenna” Each month a different theme is designated by the winner of the previous edition.


It’s been a while since I’ve been following the various themes of the food battle, always frustrated about not being able to participate.

This time, Cosmic tomatoes will be part of the game and I am really happy to start it with Avocados, the theme of the this month’s battle. So me and Ariana have been practicing on some intimidation moves for the past week.


For me who does not eat a lot of meat, avocado is a great way to have a good nutrient intake. The only problem is that sometimes the prices are really high. Often found in salads or in the traditional guacamole, Avocado can also come in warm dishes, and even desserts! Ariana and I decided to go for a sweet avocado recipe for this food battle. We are trying an avocado Panna Cotta with berry sauce!


Avocado Panna Cotta with berry sauce

bataille food

Ingredients (4 people) :

· 2 big avocados
· 40 cl light cream
· 80 g sugar
· 2 vanilla sugar packets
· 4 gelatin sheets
· 250 g raspberry ans strawberry mixture
· 20 g sugar
· 1 green lime


Soak the gelatin sheets in bowl of cold water.



Over a medium heat, mix vanilla sugar, cream and the 80 grammes of sugar and let it simmer. 



Remove the cream from the heat and add the softened and drained gelatin sheets to it while beating the mixture.



Peel, Pit and mix the avocado flesh. Then add it to the cream mixture and beat again.


Fill your glass jars or ramekins with the mixture, leaving enough space for your berry sauce.

Cover with plastic wrap (if possible in direct contact with the mixture so it does not blacken). Let them in the fridge until set ( 3 hours minimum).


In a saucepan over low heat stew raspberries and strawberries with the 20 grammes of sugar and the lime juice for about 8min.

Let it cool.



Voila! Everything is ready. All you’ve got to do is to pour your berry sauce over the Panna Cotta and go get a spoon.



bataille food

A little dedication to my grandpa, who is the first to have made me this recipe.

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2 Commentaires

  • Reply mango ravioli stuffed with mozzarella - kiwi pesto 1 August 2016 at 12:42 PM

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