Golubka’s ‘Avocado Truffles’ recipe builds on an established raw food movement. Pitted avocados are used to make veritable works of art, to be displayed at the head dining room tables in place of museum walls.
Ground mango, cilantro, sesame seeds and lime juice are used to fill the interior of the fleshy vegetables. The peels are then removed, exposing the light green color. The whole lot is dipped and rolled into ground bits of pistachio, dried corn, peas and red peppers, although one could supplement the mixture with almonds or cocoa powder.
The final product offers a delectable reinterpretation of chocolate truffle mushrooms, although Golubka also makes an unlikely association between the healthy dessert and French gardens.
Raw Dessert Reinterpretations
Golubka’s ‘Avocado Truffles’ Rework Saccharine Rec
Trend Themes
1. Raw Food Movement - This trend presents an opportunity for businesses to create innovative raw food products and recipes.
2. Creative Dessert Presentations - Businesses can explore different ways to present desserts as works of art for a unique dining experience.
3. Healthy Indulgence - There is a demand for healthier dessert alternatives, providing businesses a chance to create guilt-free indulgences.
Industry Implications
1. Food and Beverage - The food and beverage industry can capitalize on the raw food movement and create innovative, nutritious dessert options.
2. Culinary Arts - The culinary arts industry can embrace creative dessert presentations, transforming desserts into visual masterpieces.
3. Health and Wellness - The health and wellness industry can tap into the market of healthy indulgences by offering nutritious dessert alternatives.