Yield: 6 Servings
|4||Hass avocados; diced|
|2 tablespoons||Dry sherry|
|1 cup||Superfine sugar|
|1 cup||Heavy cream|
|6||Pink Meringue Shells; (Recipe included)|
|Toasted pumpkin seeds; coarsely ground for garnish, optional|
|Blackberries for garnish; optional|
|Unsalted butter; for parchment|
|1 cup||Egg whites; 5-6 eggs|
|1 drop||Liquid red food colouring|
|1 cup||Granulated sugar|
|2 cups||Confectioner's sugar|
PINK MERINGUE SHELLS
1. Press avocados through a sieve into a large bowl, using a rubber spatula. Add sherry and ½ cup sugar. Stir to combine.
2. Whip heavy cream with remaining ½ cup sugar until soft peaks form.
Fold whipped cream into avocado mixture. Divide between meringue shells.
Top with one or more garnishes, if desired.
Pink Meringue Shells: (makes 8-10) 1. Heat oven to 200 degrees. Line two baking sheets with parchment paper, and lightly butter. Place egg whites in the bowl of electric mixer with the whisk attachment. Beat on medium speed until soft peaks begin to form. Add food coloring. Gradually add granulated sugar, and beat until stiff, but not dry. Slowly add confectioners' sugar, and fold in with a rubber spatula.
2. Transfer meringue mixture to a pastry bag fitted with a #6 large star tip. Pipe the meringue into 3-inch round disks. Then pipe two layers of meringue around the edges of each disk to form a shell. Transfer to oven, and bake until dry, about 1½ to 2 hours. Remove from oven, and carefully separate the meringue shells from the parchment paper, and cool on a wire rack.
NOTES : The attractive combinations of colors and textures makes this a rather romantic dessert. In fact, the Aztecs considered the avocado a sacred fruit possessing mystical romantic properties.
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 16, 1998