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