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Ambrosia of Avocado with Raspberries
- Serves
6
- Difficulty
Easy
Published 1985
Apart from its angelic texture and taste, and the valuable surprise element it will give to your meal, this magical concoction also takes no time to make. I came across avocado as a sweet in Indonesia and certainly the fascinating flavour lends itself just as well to sweet as to savoury seasoning.
Ingredients
2 3 - juice of
2
Method
Cut the avocados in half and scoop the flesh out into a food processor or liquidiser. Add the lemon juice and icing sugar and whizz until very smooth. (Alternatively, pass them all through a sieve.) In a mixing bowl, whisk the cream until stiff and then fold in the avocado purée with a metal spoon. Lastly, whisk the egg whites until they stand in soft peaks and gently fold them into the mixture
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