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Lemon And Avocado Cream

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Lemon And Avocado Creams recipe adapted from Marguerite Patten BBC cookery show.
  Gelatin 1 Tablespoon (1 Sachet)
  Water 1⁄4 Pint (Plus Extra Liquid, 150 Milliliter)
  Caster sugar 2 Ounce (50 Gram)
  Lemon juice 3 Tablespoon
  Avocado/1 large avocado 2 Small
  Whipping cream/Double cream 1⁄4 Pint (150 Milliliter)
  Crystallized lemon slices 4 (For Decorating)

Sprinkle the gelatine on the 150 ml/1/4 pint cold water, stand for 2 to 3 minutes to soften the gelatine, then dissolve over a pan of very hot water or in the microwave cooker.
Add the sugar to the hot mixture so it dissolves completely.
Put the lemon juice into a basin.
Halve the avocado(s), scoop out the pulp and mash or liquidize this with the lemon juice.
Blend with the dissolved gelatine.
Measure the mixture and add sufficient water to make a generous 450 ml/3/4pint.
Allow to cool and begin to stiffen.
Whip the cream until it stands in soft peaks and fold most of it into the avocado mixture.
Spoon into 4 glasses.
When set, top with the rest of the cream and decorate with the lemon slices.

Recipe Summary

Side Dish

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