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You’re everything I avo wanted

Yields6 ServingsCook Time20 minsTotal Time2 hrs 20 mins

Prep time: 1.5 hours
 100 g Shepard avocado flesh
 100 g mascarpone cheese
 35 g condensed milk
 Zest and juice of 1/2 lime
 1 cup caster sugar
 ½ cup water
 4 large egg whites at room temperature
 1.2 teaspoon cream of tartar
 200 g white chocolate
 Juice 1 lemon
 200 g coconut milk
 50 g condensed milk
 3 large eggs
 Half loaf of brioche bread
 2 cups crunchy nut cornflakes, crushed
To Serve
 300 g lemon curd
The Shepard avocado mascarpone:

Blend the Shepard avocado flesh, mascarpone, 35g condensed milk, zest and juice of lime together until it forms a smooth thick mixture.

The meringue:

In a pan, slowly heat 1/2 cup of water and 1 cup caster sugar, constantly stirring until it starts to boil, stop stirring and wait until it reaches 110 degrees. Use a stand or hand mixer and whisk four large egg whites and 1/2  teaspoon cream of tartar into soft peaks. Then slowly start to whisk in the hot sugar syrup into the egg whites.

The white chocolate:

Bake 200g white chocolate in the oven at 180 degrees for 6 minutes or until caramelised, then cool and blend into a crumble.

Put it all together:

Whisk together the juice of 1 lemon, 200g coconut milk, three eggs and 50g condensed milk to form a batter. Slice your brioche into 3cm thick slices and soak in the mixture for 20 seconds. Fry the French toast in a pan until golden brown on both sides.

To assemble the dish:

Place your French toast on the plate and sprinkle the crunchy nut cornflakes on top, then the white chocolate crumble. Add a couple of dollops of the mascarpone and lemon curd on, followed by your meringue and if you have one, torch the meringue until caramelised alternatively you can use a grill lighter.

Nutrition Facts

Servings 0