Ingredients

75 ml	Milk
500 ml	Heavy cream
½ tsp	Gelatine
1	Avocado, use half in the mixture and one-third of the rest for decoration
23 g	Sugar
1	Vanilla bean, 1 tsp of vanilla extract
1 drizzle	Honey

Directions

1. Soak the gelatin in 75 ml of milk for about 15 minutes until the gelatin blooms.
2. Cut the vanilla pod lengthwise. Scrape out the vanilla beans.
3. Mixing heavy cream with sugar in a thick bottom sauce pan, add vanilla pod and beans. Cook over medium heat, stirring constantly to prevent the mixture from burning. Add the milk and gelatin mixture. Keep stirring and allow the mixture to boil again, and then turn of the heat. Remove vanilla pods.
4. Pour all the mixture in a blender together with half of an avocado meat. Blend until smooth. Sieve the mixture to ensure smooth and creamy texture. Pour the cream mixture in to a serving cup, jelly mold or ramekins. Chill for at least 2 hours before serving.
5. Dice one-third of the rest of the avocado meat and lightly coat with honey. Garnish over the chilled Avocado Panna Cotta along with other fresh fruits of your choice before serving.