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Categories: Appetizers, Vegetarian

Avocado- jalapeno glace

Avocado- jalapeno glace
Mel Melcon / Los Angeles Times

CIVILIZATION has its strong points, but few are more convincing than a beautiful dinner party. Think of it: a sequence of courses strung together like lanterns, happy guests at table, an evening of camaraderie and shared gastronomic attention laid out ... Read more

Total time: 15 minutes, plus 2 hours, 45 minutes freezing time | Serves 6
Note: The glace is best made a day ahead and refrigerated in a rectangular glass dish. Put the glace into the freezer about 3 hours before the party and stir three to four times during freezing, as for a granita.
  • 2 large ripe Hass avocados
  • 1/3 cup diced onion
  • Juice from 2 limes
  • 1 1/2 cups Greek yogurt
  • 1 jalapeno, seeded and diced
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup tomatoes, cut into small dice
  • 3 teaspoons best-quality olive oil
  • Cilantro leaves for garnish

Step 1Scoop out the avocado flesh and place it in a food processor. Add the onion, lime juice, yogurt, jalapeno and salt and process until smooth.

Step 2Put the mixture into a shallow rectangular glass dish, cover and freeze, stirring the mixture with a fork every 30 minutes to maintain a creamy consistency, until the glace is scoopable, about 2 hours, 45 minutes.

Step 3Serve two small scoops in each of six highball glasses. Add a sprinkle of diced tomato, a drizzle of olive oil (about one-half teaspoon in each glass) and three to four cilantro leaves.

Each serving:
173 calories; 4 grams protein; 11 grams carbohydrates; 5 grams fiber; 14 grams fat; 3 grams saturated fat; 8 mg. cholesterol; 314 mg. sodium.
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