Poor James. My husband is sad about the current direction this blog is taking. Too many salads, he thinks: “Why don’t you make a nice pie?”
Today’s recipe is not a salad but, sadly for James, neither is it a pie. And it is made out of avocado, which he hates.
I was inspired by While We’re Young, Noah Baumbach’s comedy with Adam Stiler and Naomi Watts as disappointed Gen X-ers befriended by a hip millennial couple played by Adam Driver and Amanda Seyfried. I really liked the film. It was sad and funny and everyone in it was great.
But I will admit that one detail stood out for me: Seyfried’s character, Darby, runs some kind of artisanal ice cream business and in one scene they try her “avocado and almond milk sorbet”. I think it’s supposed to convey something of the younger couple’s self-consciously cool, of-the-moment lifestyle. But doesn’t it also sound delicious?
This turned out pretty well with a lovely texture, halfway between ice cream and sorbet, creamy but refreshing. Although it wasn’t as almondy as I hoped. Perhaps that’s down to the brand of milk I used? Alpro’s unsweetened stuff was a bit disappointing so perhaps nut milk aficionados could point me in the direction of a better one?
A few toasted nut on top brought out what almond flavour there was though and pomegranate seeds were another good addition, providing a beautiful contrast visually and a pop of acid sweetness against the cool, creamy green.
The whole thing is, I grant you, a little bit “wellness” for which I apologise. Especially after all the recent courgetti. I’m not against Ella and her ilk, but I tend to feel they’re peddling a personal brand rather than anything more meaningful. Generally speaking I make salads etc. because I like them and because I like how I feel when I eat healthily. I’m not against pies or puddings or anything. I cooked this because I thought it would be nice and I make no claims about it's health-giving properties.
Avocado & Almond Sorbet (serves 2)
- 1 avocado
- 150ml almond milk
- 4tbsp agave nectar
- squeeze of lime juice
- Put all the ingredients in a food processor and whizz until creamy.
- Transfer the cream in an ice cream maker and churn until firm.
- Serve immediately with chopped toasted nuts, slivered almonds, berries or pomegranate seeds or store in the freezer (remember to remove 20 minutes before serving).
Ifs And Ands
- Other nut milks could work instead of almond.
- Add cocoa powder instead of lime for a richer, chocolatey dessert.
- I used agave nectar here just because I couldn’t be bothered to make a sugar syrup, thought honey would overwhelm the other flavours and happened to have some in the cupboard. Either would be worth playing around with.