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For a 20x20 rectangular shape
Ingredients
200 g pitted Medjool dates 3 tbsp GAZİ unsalted butter, soft 200 g ground almonds 2 ripe Hass avocados 2 large organic limes 540 g GAZİ Sürme cream cheese (3 packs of 180g) 300 g GAZİ stirred natural yogurt 3.5% 1 packet gelatine 120 g fine sugar 20 ml lime syrup For the decoration
2 organic limes chopped pistachios -
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Preparation
1. Bloom the gelatine in a small saucepan with 150ml of cold water and set aside.
2. Crush the dates and almonds, together with the soft butter in a grinder or a powerful blender and mix well.
3. Spread the mixture evenly on the baking pan (line with baking paper) and press down firmly.
4. Wash limes well and zest the peel. Squeeze the juice and set aside.
5. Peel the avocado and finely puree it together with the lime juice until it forms a uniform mass.
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6. Stir the cream cheese with the yoghurt in a large bowl and set aside.
7. Take the pot with the gelatine and warm with the sugar while stirring until the sugar and gelatine have completely dissolved. Stir in the yoghurt cream cheese cream and the lime syrup.
8. Add the avocado and mix well.
9. Add the cream into the mould and refrigerate for 3 hours.
10. Garnish with lime slices, zest and chopped pistachios before serving.
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