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."
 
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photo by a food.com user photo by a food.com user
Ready In:
4hrs 10mins
Ingredients:
5
Serves:
6
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ingredients

  • 3 large avocados
  • 5 tablespoons fresh lemon juice (or lime juice)
  • 34 cup superfine sugar (more or less to taste)
  • 34 cup whipping cream
  • 14 - 12 teaspoon salt
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directions

  • Peel, pit and roughly chop the avocado.
  • 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.
  • Voila!
  • Place avocado flesh into a blender with the lemon or lime juice, and puree until smooth.
  • Transfer mixture to a bowl, and with an electric mixer, gradually blend in the sugar-- slowly, slowly does it.
  • 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.
  • Distribute mixture between 6 stemmed glasses and chill at least 4 hours in the fridge.
  • (Freeze it if you wish, but it is nicer just chilled).

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Reviews

  1. PetsRus
    A dessert I liked but there were mixed feelings at the table. It also looked beautiful and it was creamy, it still has an avocado flavor but sweet. Thats when I got the idea to get the tequila and a creamy coconut liqueur out the cupboard and let people mix that into their glass to their own liking. They did and there was nothing left!
     
  2. Slewfoot Sue
    I didn't chill it! No time! Next time, I promise! But it was yummy yummy yummy yummy!!! well at least the avocados and cream were cold. I whipped the cream first and then folded in the rest and used organic fine sugar. Might put it in a shell next!
     
  3. Bergy
    If you don't say what they are eating few will know it's avocado. Lovely smooth dessert but is did need a little perk so just before serving I added about 1/4 oz of Cointreau over top of each glass. Everyone enjoyed the dessert and most were surprised when I told them that it was avocado. I was surprised that the calorie count is as low as it is and even the fat count is not bad when compared to other rich desserts Thanks Daydream for a winner
     
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RECIPE SUBMITTED BY

I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my DS's GF is of Swedish origin. My little dogs are of German origin - miniature dachshunds :-) - and my DH is an NZer. Presently my favourite cookbook is Quick and Easy Indian Cooking by Madhur Jaffrey, but that is liable to change as I often raid my library for new and interesting cookbooks.
 
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