Sweet and creamy avocado smoothie encased in orange sorbet. Different, complimentary flavours, but an authentic taste sensation.
Tired of using avocados in salads? In some countries (Brazil, and other parts of South America, and the Philippines), avocados are typically used in desserts. This frozen delight is a variation of a traditional recipe that will enchant your friends and family. It's also highly nutritious.
Avocado and Orange Bombe
Serves 8
Orange Sorbet
- 4 large navel oranges
- 1/4 cup white sugar
Avocado Smoothie
- 2 medium ripe avocados, seeded and mashed. Cover to prevent discoloration.
- 1 cup whole milk
- 3/4 cup white sugar
Procedure
- Put a 4-6 cup round non-reactive metal mold in the freezer.
- Cut away orange peel and albedo (white part of the orange close to the skin). Cut between the membranes to free the segments.
- Transfer juice and segments to a food processor or blender. Add 1/4 cup sugar until it is completely dissolved. Freeze the orange sorbet using one of the methods described below.
- Peel and seed the avocados. Puree the flesh.
- Add the whole milk and 3/4 cup sugar. Blend well to ensure sugar is completely incorporated in the mixture. Freeze the mixture.
- When orange sorbet is frozen, spoon it into the mold. Make sure all surfaces are covered. This "shell" or "hollow mold" will contain the avocado smoothie. Return the orange sorbet in the freezer for 10-15 minutes.
- When the avocado smoothie is frozen, spoon it into the hollow of the orange sorbet.
- Freeze the mold for another 1-11/2 hours.
- Before serving, dip the bottom of the mold in hot water, then invert a chilled platter over the top and turn the two over together.
- Lift the mold away. Serve at once.
Hand-whisking Method
- Turn your freezer to the coldest possible setting.
- Choose 2 non-reactive metal bowls (one for each sorbet) that will fit in the freezer. Do not use glass. The mixture will not freeze.
- Place the orange puree in one metal bowl, and the avocado smoothie in another bowl. Place both bowls in the freezer.
- Whisk each mixture (alone in its own bowl). When a ring of crystals appear around the bowls. break up the crystals, and beat the sorbets to aerate them.
- Repeat this process until the sorbets are completely frozen.
Food Processor Method
- Freeze the mixture in 2 separate nonreactive metal bowls.
- Process each sorbet separately by breaking the ice crystals/chunks in the food processor or blender. Do not overmix. The sorbets will melt. Process only until smooth. Return both sorbets (separately in their own bowls) back to the freezer for another 15 minutes.
Churning Method
For this method, you can use an ice cream maker or an electric model. If you are using a convenience model,
(not a hand-cranked device), make sure you follow the manufacturer's instructions carefully. Churn the sorbets separately. Freeze them in 2 different bowls.
Nutritional Content Per Serving Portion
- Calories: 238
- Carbohydrates: 42 grams
- Dietary Fiber: 5 grams
- Proteiin: 1 gram
- Vitamin A: 311 International Units (IUs)
- Betacarotene: 98 micrograms
- Lutein & Zeaxanthin: 255 micrograms
- Vitamin C:54 milligrams
- Vitamin E: 1.2 milligrams
- Vitamin K: 10.56 micrograms
- Vitamin B1/Thiamin: 0.13 milligrams
- Vitamin B2/Riboflavin: 0.16 milligrams
- Vitamin B3/Niacin: 1.17 milligrams
- Vitamin B6: 0.30 milligrams
- Vitamin B12: 1.07 micrograms
- Folate: 2.19 micrograms
- Pantothenic Acid: 0.12 micrograms
- Calcium: 78 milligrams
- Iron: 0.35 milligrams
- Magnesium: 27 milligrams
- Phosphorus: 67 milligrams
- Potassium: 454 milligrams
- Sodium:16 milligrams
- Zinc:0.56 milligrams
- Copper:0.18 milligrams
- Manganese:0.10 milligrams
- Selenium:1.8 micrograms
- Total Fat: 68 milligrams
- Saturated Fat: 1.7 milligrams
- Monounsaturated Fat: 5 milligrams
- Polyunsaturated Fat: 1 milligram
Note: This original recipe was developed and analyzed for nutritional value by the author- Alicia Richardson.
The copyright of the article Avocado and Orange Bombe in Summer Recipes is owned by Alicia Richardson. Permission to republish Avocado and Orange Bombe in print or online must be granted by the author in writing.
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