*This recipe is gluten-free according to industry standards
basil cress or baby basil leaves
a few to serve
egg whites 2
caster sugar 90g
lime juice 25ml
cornflour 1 tsp
avocados 2 (approx. 240g),
ripe, halved, peeled and stoned
condensed milk 120ml
lime juice 50ml
mixed berries 300g,
defrosted if frozen
icing sugar 30g
To make the lime meringue, whisk the egg whites in the bowl of a stand mixer with the whisk attachment until they double in size.
While continuously whisking, slowly add the sugar 1 tbsp at a time until you have a stiff, glossy meringue.
Whisk in the lime juice, lime zest, and cornflour until well combined. When you lift the whisk from the bowl the whites should be very thick, and hold stiff peaks.
Heat the oven to 110C/fan 90C/gas ¼. Fill a large piping bag fitted with a small, plain nozzle with the meringue. Remove any air pockets by squeezing the mix in the piping bag before you start.
Stick a piece of baking paper to a baking sheet by dotting a little of the meringue in each corner of the tray and putting the baking paper on top. Pipe the meringue making both small tear drops and long strips. Put the tray in the oven and cook for around 2 hours. They should be dry and crunchy. Leave to cool.
To make the avocado cream, put all the ingredients in a blender and whizz until you have a smooth paste. The sweetness and acidity can be adjusted by adding more lime juice or condensed milk.
For the berries, mix the fruit with the icing sugar and leave it for 15 minutes until the fruit starts to give up its juice.
To assemble, put a layer of the avocado cream at the bottom of four pots or glasses, and top with the berries and juice. Garnish with the lime meringues and basil cress.
Cook's note:To give the meringues some colour, you can use green food colouring, just add a little when adding the lime juice