|Lemon juice||1 Tablespoon (About 15 Milliliter)|
|Double cream||1⁄4 Pint (Use Heavy Variety, About 150 Milliliter Or 5/8 Cup)|
|Top of the milk||2 Tablespoon (About 30 Milliliter)|
|Castor sugar||1 Ounce (Also Called Fine Granulated, About 25 Grams Or 2 Tablespoon)|
|Grated lemon rind||1 Teaspoon (About 5 Milliliter)|
|Pistachio flavoring||2 Drop|
1 Peel the avocados and remove the stones (seeds).
Mash the flesh and mix in the lemon juice.
2 Whip the cream and top of the milk until thick.
Add the sugar, grated lemon rind and pistachio flavouring.
Fold into the mashed avocado mixture.
3 Whisk the egg whites until they are stiff and glossy.
Fold into the avocado mixture and mix well.
4 Spoon the mixture into individual serving dishes and chill in the refrigerator for at least 1 hour.
Serve plain, or decorated with whipped cream and chopped nuts.