Avocado and almond milk sorbet
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.
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