1 ripe avocado, peeled and stone removed
1 tablespoon caster (superfine) sugar
juice of 2 oranges
100 ml (3-1/2 fl oz) milk
200g (7 oz) crabmeat, flaked
Process the avocado, sugar and orange juice in a food processor. Add the milk, a little at time, blending well until the mixture is smooth. Transfer to an airtight container and refrigerate for at least 1 hour.
To assemble the verrines, stir the crabmeat through the chilled milkshake, then divide evenly among the glasses.
Tip: You can adjust the sweetness and consistency of the milkshake by altering the amount of sugar and liquid used. For a more savoury milkshake, season lightly with salt and pepper.
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