Avocado- jalapeno glace

Time 15 minutes
Yields Serves 6
Avocado- jalapeno glace

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


Put 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.


Serve 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.

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.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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