Avocado Eton Mess
This unconventional dessert, from The Avocado Cookbook, is a twist on the every-day Eton Mess, which will leave you wanting more!
Prep time: 15 minutes
2 large ripe avocados
1 tbsp icing (confectioner’s) sugar
Juice of ½ lemon
300ml or /½ pint (1¼ cups) double (heavy) cream
8 mini meringue shells
400g or 14oz (2 cups) strawberries, hulled and quartered
Avocado and strawberries are a surprisingly good combination and are great in salads, too. We’ve suggested using ready-made mini meringues for speed and convenience, but homemade ones will taste even better.
1) Halve, stone (pit) and peel one of the avocados. Mash the flesh in a bowl until it’s really smooth and sweeten with the icing sugar. Stir in the lemon juice to prevent the avocado discolouring. Alternatively, purée everything in a blender or food processor.
2) Whip the cream in a clean, dry bowl until it stands in soft peaks – do not overwhip it. Swirl the cream gently through the avocado purée.
3) Halve, stone (pit), peel and dice the remaining avocado and add to the creamy mixture.
4) Break the meringue shells into large pieces and stir into the mixturewith the strawberries, reserving a few for decoration.
5) Divide the mixture between four serving bowls or sundae glasses and serve immediately, decorated with the reserved strawberries.
– Decorate with sprigs of fresh mint and dust with icing sugar. Or sprinkle with dried rose petals (now available from many supermarkets and delis).
– You can add other berries, including raspberries, blueberries or redcurrants.
– For a lower-fat version, use 0% fat Greek yoghurt instead of whipped cream, or mix it with a little creamy mascarpone.
Credit: The Avocado Cookbook by Heather Thomas. (Ebury Press, £9.99) Photography: Joff Lee