Avocado and Cucumber Sorbet
recipe has been reproduced with the kind permission
of Pierre Beghin. Pierre runs hands-on cookery
classes in Islington - la
cuisine de Pierre. Each class features a complete
lunch or dinner menu with three seasonal recipes that
can easily be prepared by those new to cooking. A chance
to learn the art of entertaining "à la française"
I was about five or six, I had to stand on a chair to
peek inside the pots and pans to see what my mother
was cooking. A few years later, I used to invite friends
around to make crêpes on Wednesdays . . ."
Beghin - patient, unflappable and a marvellous
Gold - The Times
left feeling like I was halfway to becoming
a domestic goddess and much more confident
about my cooking abilities".
Milne - Islington Gazette
a few hours, Pierre managed to convince me
that cooking a meal from scratch is tastier
and more enjoyable than reaching for a ready
meal - it really is a great way to unwind".
Caroline Jones - Top Santé, Health
1/2 cup (4 fl oz/125 ml) cold water
1 tbspn white wine tarragon or basil vinegar
1/2 tsp salt
1/4 tsp white pepper
1 green chilli finely chopped
1 egg white
avocados in half, remove stone and peel and place
flesh in a blender or food processor. Cut cucumber
into quarters lengthwise, remove seeds with a metal
spoon and remove skin. Cut cucumber flesh into chunky
pieces and add to avocado. Mix avocado and cucumber
to a purée, then add water gradually and mix
until smooth. Add vinegar, salt and pepper and mix
again to combine. Add the chilli very finely chopped.
egg white until stiff and fold into mixture.
mixture into an ice cream maker and mix according
to instructions until a smooth crystal texture is
you do not have an ice cream maker, place in a shallow
refrigerator container and freeze until crystals have
formed almost to the middle. Then take out and whip
in a mixer and return to the freezer.
the sorbet in the freezer until ready to serve. Take
out 15 to 20 minutes before serving.