Avocado, lime and chocolate parfait

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A gorgeous parfait recipe from Marcello Tully, which pairs avocado, lime and chocolate to create a delicious, summery dessert. The plastic parfait moulds required to make this recipe can be bought from catering or homeware stores.

First published in 2015





  • 4 1/2 gelatine leaves
  • 240g of caster sugar
  • 150ml of double cream
  • 3 tsp vanilla essence
  • 7 avocados
  • 4 limes, juiced
  • 150ml of water

Chocolate topping

To plate


  • Parfait moulds


To make the parfait, soak the gelatine leaves in cold water for 4-5 minutes. Combine the caster sugar, double cream, vanilla essence and 150ml of water in a saucepan, bring to the boil then remove from the heat
  • 4 1/2 gelatine leaves
  • 240g of caster sugar
  • 150ml of double cream
  • 3 tsp vanilla essence
  • 150ml of water
Squeeze as much moisture out the soaked gelatine as possible and add it to the cream mixture, whisking until it has completely dissolved
Peel and de-stone the avocados, putting the flesh in a food processor. Add the limejuice and purée until smooth. Add the contents of the saucepan to the processor and continue to blend until well combined
Pour the parfait mixture through a fine strainer to remove any lumps. Pour into into 10 dry moulds that have been arranged on a tray and chill until set, ideally overnight
To make the chocolate topping, put the chocolate drops, cream and butter in a heatproof bowl and sit it over a pan of steaming water, making sure the water does not touch the bottom of the bowl. Stir until the chocolate melts and the mixture is well combined
Pour the chocolate onto the set parfaits while they are still in their moulds, so that it completely covers the top. Return to the fridge for at least one hour to ensure the chocolate is set
To serve, fill a medium size bowl with boiling water from the kettle. Submerge ¾ of each mould in the hot water for 30 seconds, being careful not to allow any water to get inside the mould
Turn onto a plate and tap the base of the mould to release the parfait. If you are still having problem releasing the parfait from the mould, slide a small knife down one side of the mould to release the parfait and serve with a quenelle of chocolate ice cream
First published in 2015

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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