Crushed Avocado With Lime Sorbet And Rice Crisp
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
58
Spice
46
Sweetness
44
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 150 degrees F
2
In a small pot melt the brown sugar and cook until sugar caramelizes and set aside
3
To make the lime sorbet, combine the water and sugar in a pot and cook until all of the sugar is melted
4
Cool the syrup and add the lime juice and zest
5
In a separate bowl whisk the egg whites until light and frothy
6
Combine the lime syrup and egg whites and freeze in and ice cream machine
7
Once the sorbet comes out of the machine, fill 4-inch rings half way with the sorbet and place in the freezer
8
To make the rice crisp, combine the rice and water in a pot and cook until all of the water has evaporated
9
Spread onto a nonstick baking sheet or parchment paper and bake in the oven until dry and brittle
10
Preheat a fryer to 360 degrees F
11
Break the rice into pieces and fry for a few seconds
12
Season with salt
13
Peel and crush the avocados using a fork and set aside
14
To serve, remove the lime sorbet from the freezer and sprinkle with sea salt
15
Fill the remaining half of the ring with the crushed avocado
16
Flip the rings onto a plate, drizzle caramelized sugar, and garnish with candied zest
17
Add the crispy rice as a decoration