Cucumber, Lime, Apple, Avocado and Mint

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By Darren Purchese

It’s not easy being green…….

This is a super fresh and slightly unusual dessert for a cleanser or light finish to a meal. It embodies the essence of Studio Kitchen by giving you a number of small and easy component recipes which you can use independently or combine to make a showstopping dessert.

I would suggest making a small portion of this dessert to serve as a cleansing course before serving a richer final dessert. Its great on a hot day when you need to cool down with something refreshing.

This is a long recipe that requires some planning. Don't be put off though, the processes are easy and it's worth the effort, but we thoroughly recommend reading through all the steps before you start 😅

Components

Avocado Cream

Mint Jelly

Cucumber, Lime & Yoghurt Shaved Ice

Lime Curd

 

Time

6

hour

0

minutes

Degree of Difficulty

Advanced

Save

1

Portions

6
servings

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Ingredients

Servings

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AVOCADO CREAM

60 water
140g avocado flesh, ripe
 salt
55g caster sugar
½ lemon juice

MINT JELLY

200 water
35g caster sugar
1 mint essential oil
4g gelatine leaves

CUCUMBER, LIME & YOGHURT SHAVED ICE

125 water
125g caster sugar
1tbsp glucose
250g yoghurt, thick Greek
2 cucumber, continental medium, juice extracted
3 limes, juice

LIME CURD

75 lime juice
1 lime zest finely grated
165g egg, whole (3 medium eggs)
100g unsalted butter, softened
3g gelatine leaves
1 green food colour, water soluble

ASSEMBLY

100g yoghurt, thick Greek
1 apple, peeled and cut into 1cm dice
1 nashi pear, peeled and scooped with melon baller
10 mint leaves, cut into fine strips
1 Lebanese cucumber, peeled and stripped. Strips curled
1

For the avocado cream… blitz all of the ingredients together to very smooth, in a high-speed blender or hand blender. Push through a fine sieve with a spoon. Store covered in a container in the fridge until needed. This component needs to be made fresh on the day as it will discolour.

 

2

For the mint jelly… soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. Place the water and the sugar into a saucepan and heat gently to a boil. Stir to dissolve the sugar and remove from the heat. Add the mint oil and gelatine and stir again, strain the jelly into a small plastic container and refrigerate covered for a minimum of two hours.

 

3

For the frozen ice… extract the juice from the cucumber fresh using a high-speed blender or preferably a juice extractor. Juice the limes and combine the two liquids. Place the water into a saucepan and add the sugar, bring to a gentle boil stirring constantly. Add the glucose and the yoghurt and remove from the heat. Mix well and add in the freshly juiced cucumber & lime. Pour the mix into a container and place it in the freezer. Stir and scrape the mix with a fork every hour until you have fine shavings of ice. Store in the freezer until needed.

 

4

For the lime curd… soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. In a medium bowl, combine the lime juice, zest, eggs, sugar, and butter and use a stick blender to process together until just combined. Place the bowl over a saucepan of simmering water. Ensure the bottom of the bowl does not touch the water. Cook the curd, whisking constantly with a hand whisk, until the mixture reaches 82C. Use a thermometer to accurately check the temperature. Remove the bowl from the heat and add the soaked gelatine to the bowl, stir the gelatine through with a heat proof spatula until dissolved. Pour the curd into a clean medium bowl set over a larger bowl filled with ice. Stir until cool enough to refrigerate.

 

5

To assemble… Beat the lime curd smooth with a spatula and spoon it equally into the base of 6 serving glasses. Take a teaspoon and heat it in a cup of hot water and then scoop out an irregular piece of the set mint jelly and place it into a bowl on top of the curd. Repeat this step with the remaining jelly in the other five bowls. Pipe or spoon a tablespoon quantity of avocado cream in the base of serving the glass bowls. Scoop three more teaspoons of mint jelly and some yoghurt as shown. Place a few cubes of apple, balls of pear and arrange the strips of fresh cut cucumber into each bowl. Top off each of the dishes equally with the shaved ice. Place the bowls into the freezer for 5 minutes to frost up the glass. Remove and finish the dish with some finely sliced strips of mint and serve immediately.

 

1
0 hours 0 minutes

For the avocado cream… blitz all of the ingredients together to very smooth, in a high-speed blender or hand blender. Push through a fine sieve with a spoon. Store covered in a container in the fridge until needed. This component needs to be made fresh on the day as it will discolour.

2
0 hours 0 minutes

For the mint jelly… soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. Place the water and the sugar into a saucepan and heat gently to a boil. Stir to dissolve the sugar and remove from the heat. Add the mint oil and gelatine and stir again, strain the jelly into a small plastic container and refrigerate covered for a minimum of two hours.

3
0 hours 0 minutes

For the frozen ice… extract the juice from the cucumber fresh using a high-speed blender or preferably a juice extractor. Juice the limes and combine the two liquids. Place the water into a saucepan and add the sugar, bring to a gentle boil stirring constantly. Add the glucose and the yoghurt and remove from the heat. Mix well and add in the freshly juiced cucumber & lime. Pour the mix into a container and place it in the freezer. Stir and scrape the mix with a fork every hour until you have fine shavings of ice. Store in the freezer until needed.

4
0 hours 0 minutes

For the lime curd… soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. In a medium bowl, combine the lime juice, zest, eggs, sugar, and butter and use a stick blender to process together until just combined. Place the bowl over a saucepan of simmering water. Ensure the bottom of the bowl does not touch the water. Cook the curd, whisking constantly with a hand whisk, until the mixture reaches 82C. Use a thermometer to accurately check the temperature. Remove the bowl from the heat and add the soaked gelatine to the bowl, stir the gelatine through with a heat proof spatula until dissolved. Pour the curd into a clean medium bowl set over a larger bowl filled with ice. Stir until cool enough to refrigerate.

5
0 hours 0 minutes

To assemble… Beat the lime curd smooth with a spatula and spoon it equally into the base of 6 serving glasses. Take a teaspoon and heat it in a cup of hot water and then scoop out an irregular piece of the set mint jelly and place it into a bowl on top of the curd. Repeat this step with the remaining jelly in the other five bowls. Pipe or spoon a tablespoon quantity of avocado cream in the base of serving the glass bowls. Scoop three more teaspoons of mint jelly and some yoghurt as shown. Place a few cubes of apple, balls of pear and arrange the strips of fresh cut cucumber into each bowl. Top off each of the dishes equally with the shaved ice. Place the bowls into the freezer for 5 minutes to frost up the glass. Remove and finish the dish with some finely sliced strips of mint and serve immediately.

Recipe Tags avocado, lime, mint, yoghurt