Foie Guac ‘Crème De La Crème’

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 Sushi vinegar 2 tbsp. tarragon vinegar 2 tbsp. fresh tarragon 4 tbsp. olive oil Ground smoked paprika Sea salt To garnish: cress, edible flowers To serve: handful of salted popcorn and 2 cooked shrimp, cut horizontally in half (omit for vegan version)

EQUIPMENT NEEDED

4 popsicle sticks

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. 2 Cut each half into a popsicle shape and insert the popsicle sticks to make the effect more realistic. Blender or hand blender

3 Combine the leftover avocado cuttings with the tarragon vinegar, fresh tarragon, olive oil, and salt to taste in a blender until completely smooth. 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.

MAKES 4

POPSICLES