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1
Preheat oven to 150 degrees F.
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2
In a small pot melt the brown sugar and cook until sugar caramelizes and set aside.
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3
To make the lime sorbet, combine the water and sugar in a pot and cook until all of the sugar is melted.
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4
Cool the syrup and add the lime juice and zest.
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5
In a separate bowl whisk the egg whites until light and frothy.
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6
Combine the lime syrup and egg whites and freeze in and ice cream machine.
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7
Once the sorbet comes out of the machine, fill 4-inch rings half way with the sorbet and place in the freezer.
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8
To make the rice crisp, combine the rice and water in a pot and cook until all of the water has evaporated.
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9
Spread onto a nonstick baking sheet or parchment paper and bake in the oven until dry and brittle.
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10
Preheat a fryer to 360 degrees F. Break the rice into pieces and fry for a few seconds.
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11
Season with salt.
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12
Peel and crush the avocados using a fork and set aside.
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13
To serve, remove the lime sorbet from the freezer and sprinkle with sea salt.
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14
Fill the remaining half of the ring with the crushed avocado.
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15
Flip the rings onto a plate, drizzle caramelized sugar, and garnish with candied zest.
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16
Add the crispy rice as a decoration.
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17
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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18
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
