Brazilian Avocado Cream

Pure ambrosia. Tinted a beautiful, pale-green, this South American dessert is irresistible on a hot summer's day. And since avocado is a fruit, and not a vegetable, it makes perfect sense to use it in this way. Enjoy! Cooking time refers to the time it takes to chill.

• Ready In: 4 hrs 10 mins
• Serves: 6

Ingredients

• 3  large avocados
• 5  tablespoons fresh lemon juice (or lime juice)
• 3⁄4 cup  superfine sugar (more or less to taste)
• 3⁄4 cup  whipping cream
• 1⁄4-1⁄2 teaspoon salt

Directions

1. Peel, pit and roughly chop the avocado.
2. An easy way to remove the pit: after halving the avocado, with a flick of the wrist, plunge a knife into the pit, then give a slight twist and remove.
3. Voila!
4. Place avocado flesh into a blender with the lemon or lime juice, and puree until smooth.
5. Transfer mixture to a bowl, and with an electric mixer, gradually blend in the sugar-- slowly, slowly does it.
6. Then add cream and salt (just a little salt at a time, tasting as you go, to avoid over-salting), and blend further until well mixed.
7. Distribute mixture between 6 stemmed glasses and chill at least 4 hours in the fridge.
8. (Freeze it if you wish, but it is nicer just chilled).