Preparation Time: 25 min
In a large bowl, whip the cream until it begins to thicken, avoiding excessive whipping. Add the sugar, avocado puree and passion fruit puree. Mix well and let it rest.
In a small microwaveable bowl, soak the gelatin in 45 ml of water. Then heat in a microwave at 30 second intervals until the gelatine dissolves. Carefully add to the passion fruit mixture. Cover the bread with foil. Place the avocado cubes on the bottom, followed by half of the passion fruit mixture, half of the raspberries and the remaining passion fruit mixture. Smooth the top and freeze for 12 hours or even overnight.
750 ml double cream
100 g sugar
1 avocado, chopped, peeled, and mashed
325 g of passion fruit puree with seeds
1 packet of unflavoured gelatine
1⁄2 avocado, chopped, peeled and diced
125 g of raspberries