Difference between revisions of "Avocado Crazy"
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* dash of [[rum]], optional | * dash of [[rum]], optional | ||
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# Cut [[avocado]]s in halves lengthways, remove seeds and reserve. Scoop pulp from shells and mash smoothly with a fork. Add [[Granulated sugar|Sugar]] to taste and stir in the [[cream]]. Put into serving bowl, return seeds to the pulp, cover closely with plastic wrap and chill before serving.The presence of the seeds in the purée is said to keep the [[avocado]] from discolouring, but make sure that the surface is protected from air by putting the plastic on the surface of the mixture. | # Cut [[avocado]]s in halves lengthways, remove seeds and reserve. Scoop pulp from shells and mash smoothly with a fork. Add [[Granulated sugar|Sugar]] to taste and stir in the [[cream]]. Put into serving bowl, return seeds to the pulp, cover closely with plastic wrap and chill before serving.The presence of the seeds in the purée is said to keep the [[avocado]] from discolouring, but make sure that the surface is protected from air by putting the plastic on the surface of the mixture. | ||
# If you like, extra whipped and sweetened [[cream]] can be piped over the top of the dessert and a few paper.thin slices of [[avocado]] (sliced at the last moment and sprinkled with [[lemon juice]]) used for decoration. Note: While some favour [[rum]] for flavouring, I prefer to let the delicate [[avocado]] flavour stand alone. | # If you like, extra whipped and sweetened [[cream]] can be piped over the top of the dessert and a few paper.thin slices of [[avocado]] (sliced at the last moment and sprinkled with [[lemon juice]]) used for decoration. Note: While some favour [[rum]] for flavouring, I prefer to let the delicate [[avocado]] flavour stand alone. | ||
Latest revision as of 13:11, 15 July 2012
Ingredients
- 3 large, fully ripe avocados
- caster sugar to taste
- 1 cup cream
- dash of rum, optional
Procedures
- Cut avocados in halves lengthways, remove seeds and reserve. Scoop pulp from shells and mash smoothly with a fork. Add Sugar to taste and stir in the cream. Put into serving bowl, return seeds to the pulp, cover closely with plastic wrap and chill before serving.The presence of the seeds in the purée is said to keep the avocado from discolouring, but make sure that the surface is protected from air by putting the plastic on the surface of the mixture.
- If you like, extra whipped and sweetened cream can be piped over the top of the dessert and a few paper.thin slices of avocado (sliced at the last moment and sprinkled with lemon juice) used for decoration. Note: While some favour rum for flavouring, I prefer to let the delicate avocado flavour stand alone.
