Sweet Cream With Avocado and Mint

"This recipe was described by Yasmin Alibhai- Brown in her "The Settler's Cookbook". She is a Ugandan-born British journalist and author, of Pakistani descent. Submitted for ZWT7."
 
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photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by Artandkitchen photo by Artandkitchen
Ready In:
2hrs 15mins
Ingredients:
7
Serves:
4-8
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ingredients

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directions

  • Puree the avocados.
  • Add mint, sugar, lemon juice, greated lemon peel and mix well. Check sugar and add more if you need.
  • Beat heavy cream until firm and incorporate to the avocado mix puree.
  • Cover with a plastic film and refrigerate for at least 2 hours.
  • Serve and enjoy.
  • Note: This recipe can be turned in an ice cream. For this freeze it at least 6 hours and remove from the freezer 10 minutes before serving.

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RECIPE SUBMITTED BY

I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels. Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world. My main inspirations: Italy: my roots Switzerland: homeland Greece: adopted homeland Travelling: spices and dreams Herbs and Bees: education in biology Colors and shapes: love eat with eyes as well
 
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