Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 110C/fan 90C/gas ¼. Start with the meringue. Whisk the egg whites to soft peaks with electric beaters, then start to slowly add the caster sugar 1 tbsp at a time, while whisking continuously on medium speed. Once all of the caster sugar is incorporated, add the icing sugar gradually, whisking until you have a stiff and glossy meringue. Line several baking sheets with baking paper then spread the meringue over the paper as thinly as possible and put in the oven to dry but not colour – this could take up to 5 hours, but check after 3 hours. It should feel dry and brittle. Cool and peel away the paper. Store in an airtight container.
For the yogurt sorbet, boil the sugar and 70ml water together until it makes a clear syrup that coats the back of a spoon, then leave to cool. Mix the yogurt with the syrup, lemon juice and zest. Pass through a sieve and then churn in an ice-cream maker until frozen. Tip into a freezable container and freeze until ready to serve.
Make another syrup, as above, by boiling 80g sugar with 80ml water, then leave it to cool to room temperature. Scoop the flesh out of the avocados and put in a blender with the lime juice. Add the syrup and blend until smooth and creamy. The natural fats in the avocado should emulsify and the mixture should become smooth and glossy. Cover the surface with clingfilm and chill.
Spoon the avocado cream onto 4 plates, add a scoop of frozen yogurt on top and cover with shards of meringue. Finish with lime zest.