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Darren Simpson

Avocado Icecream with Grilled King Prawns and Gazpacho

Avocado Icecream with Grilled King Prawns and Gazpacho
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Darren's best avocado dish ....

Serves 4

Ingredients

Avocado icecream

  • Recipe inspired by Haagendvas Icecream Cookbook
  • 2 ripe avocados, flesh removed
  • The juice of 1 orange
  • The juice of 1 lemon
  • 50g glucose
  • 200ml milk
  • 30ml gin
  • 2 tbsp of cream cheese
  • 100ml cream
  • 6 basil leaves
  • 2 tbsp of olive oil
  • Pinch salt and pepper

Prawns

  • 12 King prawns peeled

Gazpacho

  • ½ bunch of spring onions
  • 1 red capsicum peeled seeds & top removed
  • ½ cucumber peeled seeds removed
  • 1 punet of cherry tomatoes red and yellow
  • The juice 3 oranges
  • 1 sprig of basil leaves removed and deep fried
  • 100 ml olive oil
  • Wine vinegar to taste
  • 1 cup of ice cubes
  • Salt and freshly ground black pepper
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Method

Avocado icecream

  1. Puree all the ingredients in a blender and freeze in an icecream machine till frozen and smooth.

Gazpacho

  1. Process all the above, pass though a fine sieve and correct the seasoning.

Prawns

  1. Season the King prawns and grill on a hot grill until just cooked

To serve

  1. Add the gazpacho to the bowls, add a scoop of avocado ice cream, add 3 prawns, garnish with the deep fried basil leaves and a drizzle of olive oil
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