Equipment
Ingredients
Meringue Nests
- 100 g egg whites, room temperature
- 200 g superfine sugar
- 2 g cream of tartar
Avocado-Coconut Ice Cream
- 2 ripe avocados, pitted and peeled
- 400 ml coconut cream, chilled
- 120 ml agave syrup
- 30 ml lime juice
- 5 ml vanilla extract
- 1 g sea salt
Assembly & Garnish
- 2 ripe mango, diced
- 30 g coconut flakes, toasted
- 1 lime zest
Nutrition (per serving)
Method
Preheat your oven to 100°C/212°F. Line a baking sheet with parchment paper. Clean your mixing bowl thoroughly with lemon juice or vinegar to remove any grease.
In a stand mixer, whisk egg whites on medium speed until foamy. Add cream of tartar and increase speed to medium-high until soft peaks form.
Gradually add sugar, one tablespoon at a time, while continuing to whisk. Once all sugar is added, whisk on high for 5-7 minutes until the meringue is glossy, stiff, and no sugar grains are felt when rubbed between fingers.
Spoon or pipe the meringue into 6 equal mounds on the baking sheet. Use the back of a spoon to create a depression in the center of each mound (nest shape).
Bake for 90 minutes at 100°C/212°F. The meringues should be crisp and dry on the outside but not browned. Turn off the oven and let them cool completely inside with the door slightly ajar.
While meringues bake, prepare the ice cream base. Blend the avocado flesh, lime juice, agave syrup, vanilla, and salt in a blender until perfectly smooth and vibrant green.
In a separate bowl, whip the chilled coconut cream (solids only) until aerated and fluffy. Gently fold the avocado puree into the whipped coconut cream until combined. Do not overmix.
Pour the mixture into a loaf pan, cover surface directly with plastic wrap to prevent ice crystals, and freeze for at least 4 hours.
Toast the coconut flakes in a dry pan over medium heat for 2-3 minutes, stirring constantly until golden brown. Immediately transfer to a plate to stop cooking.
To serve, place a meringue nest on a plate. Scoop a generous ball of avocado ice cream into the center. Top with diced mango, toasted coconut flakes, and fresh lime zest.
Chef's Notes
- Ensure your mixing bowl is absolutely free of fat or yolk before whipping egg whites, or they will never reach stiff peaks.
- For the coconut cream, chill the can in the fridge overnight. Flip it upside down before opening; pour off the liquid water (save for smoothies) and scoop out the hardened cream.
- The lime juice in the ice cream is functional as well as flavorful—it prevents the avocado from oxidizing and turning brown.
- If the mango is very tart, you can macerate it in a teaspoon of sugar for 10 minutes before serving to balance the acidity.
Storage
Freezer: 2 weeks — Ice cream keeps for 2 weeks tightly sealed; let soften before serving.
