Olive Magazine
Whipped Avocado Dessert With Frozen Yogurt

Whipped avocado with frozen yogurt and meringue

Published: September 13, 2016 at 9:50 am
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  • Preparation and cooking time
    • Total time
    • + freezing
  • A little effort
  • Serves 8

This recipe for whipped avocado with frozen yogurt and meringue comes from chef Merlin Labron-Johnson and proves avocado can do everything

  • Gluten free
Nutrition:
NutrientUnit
kcal367
fat16g
saturates4.2g
carbs47.4g
sugars46.5g
fibre3.3g
protein6.6g
salt0.2g
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Try this whipped avocado dessert, then check out our easy dinner party dessert ideas.


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.

“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. You can now try Merlin's food at his restaurant Osip in Bruton, Somerset.

Ingredients

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

MERINGUE

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

YOGURT SORBET

  • 70g caster sugar
  • 500g full-fat natural yogurt
  • 2 lemons, 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.

*This recipe is gluten-free according to industry standards

Watch our 20-second video for the easiest way to stone an avocado...

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