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Brazilian Avocado Cream

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“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:
4hrs 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 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

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).

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