The Phoenician Avocado Parfait with Sweet and Sour Cranberries

Source: Chef Bradford Thompson, The Phoenician, Phoenix, Arizona

For parfait:
1 vanilla bean
3 1/3 cups milk
2 2/3 cups honey
Approximately 3 tablespoons egg yolks
5 sheets gelatin
3 1/3 cups whipped cream
1 1/2 cups fresh, ripe Chilean Hass avocados, peeled and pitted
1 lime zest and juice

For cranberry sauce:
1 tablespoon butter
1 tablespoon grated ginger
Orange zest and juice
12 ounces cranberries
1/2 cup water

For parfait: Soften gelatin in cold water.

Combine milk, honey, vanilla bean in a medium saucepot and bring to a boil. Before it boils, turn heat to medium and simmer for 5 minutes.

Gently mix the egg yolks and add to the milk mixture and whisk well. Cook the mixture over a low flame until the milk thickens and holds onto the back of a spoon (about 10-12 minutes).

When the mixture is cooked, add the softened gelatin and stir well. Strain and cool the mixture.

Meanwhile, puree the avocado and lime juice and set aside.

When cooled, measure 6 2/3 cups of the milk, honey and egg mixture and mix it up with the avocado puree. Gently fold in the whipped cream and mix well. Pour the mixture into ring molds or individual serving dishes and freeze for at least 4 hours to set.

For cranberry sauce: Cook the butter and ginger until aromatic and then add orange zest and juice. Stir in the cranberries. Add water and cook over low heat for 10-12 minutes.

When cooked, puree and pass through a strainer for a smooth sauce. Once smooth sauce is achieved pour over avocado parfait.