Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Avocado and Cucumber Sorbet

This 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"

"When 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 . . ."

"Pierre Beghin - patient, unflappable and a marvellous cook"
Mary Gold - The Times
"I left feeling like I was halfway to becoming a domestic goddess and much more confident about my cooking abilities".
Diana Milne - Islington Gazette
"In 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 & Beauty


2 large avocados
2 cucumbers
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


  • Cut 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.
  • Whisk egg white until stiff and fold into mixture.
  • Place mixture into an ice cream maker and mix according to instructions until a smooth crystal texture is formed.
  • If 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.

Chill the sorbet in the freezer until ready to serve. Take out 15 to 20 minutes before serving.

Serves 4

Pierre Beghin