California Avocado Cake with Coconut Sorbet and Graham Cracker Tuile - California Avocados

Ingredients

• California Avocado Cake (recipe follows)
• Toasted Coconut Sorbet (recipe follows)
• Coconut Curd (recipe follows)
• Graham Cracker Tuile (recipe follows)
• California Avocado Mousse (recipe follows)
• 1 cup sweetened coconut chips, optional
• 3 cups blackberries, optional
• California Avocado Cake
• 3 cups coconut flour
• 1/2 cup gluten-free flour
• 1/2 tsp. salt
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 12 Tbsp. unsalted butter, at room temperature
• 3 cups granulated sugar
• 4 large eggs
• 3/4 cup buttermilk
• 1/4 cup grape seed oil
• 1 1/2 cups Fresh California Avocados* (from 2-3 avocados)
• Toasted Coconut Sorbet (Yield: 2 quarts)
• 4 1/4 cups coconut milk
• 1 2/3 cups granulated sugar
• 9 Tbsp. powdered glucose
• 4 tsp. dextrose powder
• 1 1/2 tsp. cremodan 30
• 1/4 tsp. sherry vinegar
• 1 cup toasted unsweetened coconut flakes
• Coconut Curd (Yield: 4 1/4 cups)
• 3 1/2 sheets gelatin
• 14 Tbsp. coconut milk
• 1/2 cup buttermilk
• 7 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• 27 Tbsp. cold unsalted butter, cut into 27 pieces
• Graham Cracker Tuile
• 1 1/4 cups Graham cracker crumbs
• 1/4 tsp. salt
• California Avocado Mousse (Yield: 1-1/2 cups)
• 3 whole Fresh California Avocados*, pitted and peeled
• 1/4 cup Lemon Oil
• 1 Tbsp. honey
• 1 cup isomalt