Avocado and almond milk sorbet

Avocado and almond milk sorbet
Avocado and almond milk sorbet Photo: Jennifer Soo

Serve at the start of a meal to enliven taste buds or as an accompaniment to seafood such as crab, prawns or raw fish. Perfect for a Spanish-inspired meal.

Ingredients

120g almond meal

500ml water

300g avocado (approx 1 1/2 avocados)

Salt

Ground white pepper

60ml lemon juice

160g glucose

40g flaked almonds, toasted

Method

Bring water to the boil and pour over almond meal. Cover and steep for 30 minutes. Pass through a fine strainer and push liquid through with a spoon or ladle.

Measure 300ml almond milk and blend until smooth with avocado, salt, pepper, lemon juice and glucose. Check seasoning and churn in an ice-cream churner.

Serve two or three small scoops in a bowl or glass and sprinkle with almonds.