Lisa Mead’s recipe of the week: Parmesan Lace Cups With Avocado Cream
Serves twelve
INGREDIENTS:
- 2 cup freshly grated parmesan cheese
- 1 large avocado, peeled and seeded
- Juice of 1 lime
- 3 tsp chicken salt or chicken seasoning
- 1 tsp of cracked pepper
- 1/3 cup sour cream
INSTRUCTIONS:
- Preheat oven to 180°C
- Place non-stick baking paper on a large non-stick baking tray
- Place 12 mounds of grated parmesan cheese on the tray, evenly spaced
- Bake for 10 minutes or until cheese has just melted and is slightly golden
- Grease an upturned tumbler-shaped glass and use to mould cheese into a cup shape
- Place remaining ingredients into a food processor and pulse until even in texture
ASSEMBLY:
- Place parmesan cups on a serving platter
- Add a dollop of avocado mix in each cup
- Sprinkle with snow peas for garnish (optional).