1 avocado
15 ml (1 tbsp) lime juice
30 ml (2 tbsp) single cream
1 egg white
15 ml (1 tbsp) lime juice
30 ml (2 tbsp) single cream
1 egg white
method
1. Peel the avocado, cut in half and remove the stone.
2. Mash or puree it until it is smooth.
3. Stir in the lime juice and cream, beating well to ensure that the mixture is well blended and completely smooth.
4. Whisk the egg white until it is stiff but not dry.
5. Gently fold into the avocado mixture, starting with just one spoonful and gradually adding the remainder.
6. Pour into a freezer tray or plastic box, cover and freeze for 1 - 2 hours.
7. Beat well so that all the ice crystals are mixed in.
8. Return to the freezer until firm.
2. Mash or puree it until it is smooth.
3. Stir in the lime juice and cream, beating well to ensure that the mixture is well blended and completely smooth.
4. Whisk the egg white until it is stiff but not dry.
5. Gently fold into the avocado mixture, starting with just one spoonful and gradually adding the remainder.
6. Pour into a freezer tray or plastic box, cover and freeze for 1 - 2 hours.
7. Beat well so that all the ice crystals are mixed in.
8. Return to the freezer until firm.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
