Whipped Avocado Dessert With Frozen Yogurt

Whipped avocado with frozen yogurt and meringue

  • serves 8
  • A little effort

This recipe for whipped avocado with frozen yogurt and meringue comes from chef Merlin Labron-Johnson of Michelin-starred Portland restaurant in London and proves avocado can do everything

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*This recipe is gluten-free according to industry standards

Originally from Devon, and in his first head chef’s position at just 24, Merlin Labron-Johnson won Portland restaurant, in London, a Michelin star. With classical French training, Merlin has gained a reputation in the capital for light and fresh modern dishes. From crispy chicken skins with liver parfait, candied walnuts and pickled grapes to chargrilled duck hearts with girolles and sweetcorn. It was a dessert of avocado and yogurt that made the biggest impression on our most recent visit, though.

“The avocado is a great all-round ingredient that lends itself well to a variety of dishes and many cuisines,” says Merlin. “In Brazil and many parts of Asia, avocado is enjoyed as dessert; its creaminess provides the perfect texture for sweet dishes and can easily replace a crème patîssière, custard or mousse. And not forgetting its numerous antioxidants and mono-unsaturated fatty acids, which are good for the heart. It was  my grandmother who introduced me to the concept of avocado desserts – she mixes it with brown sugar, a little lemon and serves it with strawberries.”

Classic technique, updated. Head to Portland for relaxed, affordable contemporary fine dining in Fitzrovia. 

Ingredients

  • caster sugar 80g
  • avocados 4 ripe, stoned
  • limes 2, juiced plus zest to serve

MERINGUE

  • egg whites 4
  • caster sugar 100g
  • icing sugar 80g

YOGURT SORBET

  • caster sugar 70g
  • full-fat natural yogurt 500g
  • lemons 2, zested and juiced

Method

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

Nutritional Information

  • Kcals 367
  • Fat 16g
  • Saturates 4.2g
  • Carbs 47.4g
  • Sugars 46.5g
  • Fibre 3.3g
  • Protein 6.6g
  • Salt 0.2g
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