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AVO TARRAGON POPSICLE I love the grassy, floral taste of tarragon and it perfectly complements the mellow creaminess of avocado in this grown-up popsicle. It’s naturally dairy-free but garnished with prawns. I suggest a vegan version as a variation. INGREDIENTS 2 avocados
To garnish: cress, edible flowers
Sushi vinegar
To serve: handful of salted popcorn and 2 cooked shrimp, cut horizontally in half (omit for vegan version)
2 tbsp. tarragon vinegar 2 tbsp. fresh tarragon 4 tbsp. olive oil Ground smoked paprika Sea salt
EQUIPMENT NEEDED 4 popsicle sticks
Blender or hand blender
METHOD 1 Cut the avocados in half, remove the pit and peel the skin off. Place the avocado halves cut side down on a chopping board and brush with sushi vinegar.
3 Combine the leftover avocado cuttings with the tarragon vinegar, fresh tarragon, olive oil, and salt to taste in a blender until completely smooth.
2 Cut each half into a popsicle shape and insert the popsicle sticks to make the effect more realistic.
4 Serve the popsicles with dots of tarragon cream, garnished with cress and edible flowers, and dusted with paprika. Serve on popcorn for a lovely crunch, or serve topped with a halved prawn and extra tarragon cream and popcorn on the side.
DINNER PARTY
69
