Lime, yoghurt, cucumber, apple, avocado and mint

Lime, yoghurt, cucumber, apple, avocado and mint

By
From
Lamingtons & lemon tart
Serves
6
Photographer
Patricia Niven

It’s not easy being green ...

This is a super-fresh and unusual dessert, wonderful as a palate cleanser or light finish to a meal. It includes a number of small recipes, which makes this dish easy to prepare, but enough to give the ‘wow’ factor to your guests.

I would suggest making a small portion of this dessert to serve as a cleansing course before serving a richer final dessert. It’s great on a hot day and you can omit the avocado cream if you prefer – but I think it is a cool component and a great talking point for your guests.

Ingredients

Quantity Ingredient

Avocado cream

Quantity Ingredient
140g ripe avocado flesh
pinch salt
55g caster sugar
1/2 lemon, juiced

Mint jelly

Quantity Ingredient
35g caster sugar
1 drop edible mint essential oil
2 gold-strength gelatine leaves, soaked and drained

Cucumber, lime and yoghurt shaved ice

Quantity Ingredient
2 cucumbers
2-3 limes
125g caster sugar
1 tablespoon liquid glucose
250g greek-style yoghurt

Lime curd

Quantity Ingredient
2 eggs
2 limes, finely grated zest
2 limes, juiced
65g unsalted butter, softened
100g caster sugar
1 gold-strength gelatine leaf, soaked and drained

Assembly

Quantity Ingredient
greek-style yoghurt
1 apple, peeled and cut into 1 cm dice
1 nashi pear, scooped into balls, using a melon baller
1 lebanese cucumber, peeled into strips and curled
finely shredded mint

Method

  1. To make the avocado cream, in a high-speed blender, or using a hand-held blender, blitz all the ingredients and 60 ml water together until very smooth. Store, covered, in a container in the refrigerator until needed.
  2. For the mint jelly, place 200 ml water and the sugar in a saucepan over medium– low heat and bring to the boil. Stir to dissolve the sugar then remove the pan from the heat.
  3. Add the mint oil and soaked gelatine and stir again to dissolve the gelatine. Strain the jelly into a small plastic container and refrigerate, covered, for a minimum of 2 hours.
  4. For the shaved ice, extract the juice from the cucumber using a high-speed blender or preferably a juice extractor. Juice the limes and combine the two.
  5. Place 125 ml water and the sugar in a saucepan over medium–low heat and bring to the boil, stirring constantly.
  6. Add the glucose and yoghurt and remove the pan from the heat. Mix well and add the fresh cucumber and lime juices. Pour the mixture into a container and place it in the freezer.
  7. Stir and scrape the mix with a fork every hour until you have fine shavings of ice. Store in the freezer until needed.
  8. For the lime curd, place all the ingredients, except the gelatine, in a bowl and whisk well to combine.
  9. Place the bowl over a saucepan of simmering water and whisk the mixture regularly.
  10. Continue to cook and heat, being careful of the steam, which can burn. Check your water does not run dry in the pan. Top up the water if needed. Heat the curd to 82°C, using a digital thermometer to check the temperature.
  11. Prepare a large bowl of iced water.
  12. Once the temperature has been reached, remove the bowl from the saucepan and add the soaked gelatine, mixing well to dissolve it before straining the curd into a bowl.
  13. Set this bowl in the larger bowl of iced water, and stir the mixture occasionally, to cool the curd down quickly. Store in the refrigerator until needed.
  14. To assemble, beat the lime curd smooth with a spatula and spoon it equally into the base of six serving glasses.
  15. Take a teaspoon and heat it in a cup of hot water then scoop out an irregular-shaped piece of the set mint jelly and place it in one of the glasses on top of the curd. Repeat this step with the remaining jelly in the other five glasses.
  16. Pipe or spoon approximately 1 tablespoon of avocado cream in the serving glasses.
  17. Scoop 3 more teaspoons of mint jelly and some yoghurt into the serving glasses.
  18. Place a few cubes of apple, balls of pear and arrange the strips of freshly cut cucumber in each glass.
  19. Top off each of the dishes equally with the shaved ice. Place the glasses in the freezer for 5 minutes to frost up the glass. Remove and finish the dish with some finely shredded strips of mint and serve immediately.

Tip:

  • The avocado cream needs to be made fresh on the day. You can make it in the afternoon if you like, as it will still be fine for serving to your guests at dinner

    The curd can also be cooked in the microwave by placing all the ingredients, except the gelatine, in a microwave-safe bowl. Mix well and place in the microwave, cook for 20 seconds on High and stir vigorously. Repeat these steps until the curd is starting to bubble and is smooth and shiny. Remove from the microwave and add the soaked gelatine leaf. Mix well again and proceed with the method above.
Tags:
darren purchese
burch and purchese
sweet studio
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