So, I got this idea stuck in my head the other day about making some “new world” style desserts. Wasn’t entirely sure what that meant, maybe stuff using ingredients from the Americas? Think corn, chocolate, maybe even chilies in sweets. Saw a few pictures online, looked interesting, maybe a bit weird. You know how it is, you see something and think, “I gotta try making that myself.”
Getting Started and Picking Ingredients
First step, figuring out what to actually make. I didn’t want anything too complicated. Scrolled through a bunch of ideas. Chocolate and avocado mousse kept popping up. Sounded healthy-ish, maybe? Also thought about corn. Sweet corn in desserts isn’t totally crazy. I decided I’d try that avocado thing first, seemed like the quickest to whip up. Then maybe something with corn if I was still feeling adventurous.
Went to the store. Needed ripe avocados – that’s always a bit of a gamble, right? Found a couple that felt okay. Grabbed some decent dark chocolate, cocoa powder, the usual vanilla extract, and some sweetener. Also picked up some fresh corn, just in case the avocado idea bombed.
The Avocado Experiment
Back home, I got straight to it. Scooped out the avocado, tossed it in the blender with the melted chocolate, cocoa powder, vanilla, and a bit of maple syrup. Whizzed it all up. The texture looked pretty good, actually. Smooth, creamy. But the color… yeah, it was definitely green-ish. Not the rich brown I hoped for. And the taste? Hmm. It wasn’t bad, but you could definitely taste the avocado. Like, a lot. It wasn’t quite the decadent chocolate dessert vibe I was aiming for. Felt a bit too much like healthy food trying to be dessert. I added more cocoa powder, blended again. Better, but still… avocado-y. Poured it into some small bowls and stuck them in the fridge. Maybe chilling would help?
Switching Gears to Corn
Honestly, I wasn’t super thrilled with the mousse. While it chilled, I looked at the corn. Remembered having some amazing sweet corn ice cream once. Way too much effort for today. Then I thought, what about simple corn fritters? Like, sweet ones. Seemed easy enough.
So, I shucked the corn, cut the kernels off the cob. Mixed them up with some flour, a bit of cornmeal for texture, sugar, an egg, splash of milk, pinch of salt, bit of baking powder. Standard fritter stuff. Heated up some oil in a pan. Dropped spoonfuls of the batter in. They sizzled away nicely, started smelling really good. Sweet and toasty. Fried them till they were golden brown and crispy.
The Final Verdict
Okay, pulled the fritters out, drained them on paper towels. While they were still hot, I dusted them generously with cinnamon sugar. Took a bite. Oh yeah. These were fantastic. Crispy on the outside, tender and sweet inside, with those lovely pops of corn kernel. Simple, comforting, delicious.
Tried the avocado mousse again after it chilled. It was… fine. Still green-ish. Still tasted mostly like avocado with a hint of chocolate. My wife tried it, gave me that polite smile, you know the one. Yeah, it wasn’t a winner.
So, the lesson learned? Sometimes the fancy, trendy ideas you see online don’t quite hit the mark in your own kitchen. That avocado mousse just wasn’t for me. But those simple corn fritters? Absolutely nailed it. It was a fun experiment, messing with those “new world” ingredients. Proved to myself that simple, familiar techniques often yield the best results, even when trying something new. The fritters were the real success story of the day. Definitely making those again.
