Ingredients White Chocolate-Peanut Butter Crust 3/4 cup white chocolate 3/4 cup smooth peanut butter pinch of sea salt 2 cups pate feulletine Avocado Mousse 1 cup heavy cream 4 ripe, medium haas avocados 4 eggs separated 1/2 cup sugar 1 teaspoon bourbon vanilla extract 1/2 cup sugar Vanilla Syrup 1 cup sugar 1 cup water 2 vanilla beans Black Sesame Sauce 1 1/2 cup black sesame paste 1 cup minus 2 tablespoons sugar 1 cup water

Method

White Chocolate-Peanut Butter Crust
Melt white chocolate and combine with peanut butter and salt. Cool to room temperature and add feulletine and spread on a lined 12”x9” sheet pan and chill .

Avocado Mousse
Whip heavy cream to soft peak and set aside. In a stand mixer, whip egg white on medium and add sugar 1 teaspoon at a time in 2 minute intervals. Meanwhile, puree avocados with 1/2 cup of sugar, vanilla, and egg yolks. Strain mixture through a piece of cheese cloth. Meringue should be medium stiff, not dry. Fold into avocado mixture gently without deflating meringue. Fold in whipped cream, spread evenly over white chocolate crust and freeze for 4 hours before cutting into bars.

Vanilla Syrup
Bring to a boil for 1 minute. Add zest of one lime chill until ready to use.

To assemble dessert
Cut local organic strawberries in ½ and toss with vanilla syrup, pinch of sea salt, and fresh lime zest. Top parfait with strawberries and white chocolate curls.