Avocado cream
Complexity: easily
Servings: 4
You can always make your own condensed milk: just simmer milk and sugar in a 1:1 ratio for 30 minutes until light brown. This full-bodied, baked milk flavor imparts a sense of bliss. You can also color the caramel sauce by mixing condensed milk with avocado, creating a mouth-watering dessert. This cream doesn't require baking; simply refrigerate it until it thickens. Then, serve with tea, garnished like a crème brûlée, and beneath the crisp caramel crust, a delicate, light-green cream awaits. You can eat the avocado cream plain, scooping it out with a spoon, or experiment with adding it as a garnish. Prepare the delicate cream by mixing 400 grams of avocado until smooth. condensed milk, 3 ripe avocados, lime juice and zest for a brighter flavor.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (400 g) of condensed milk with sugar
- 3 ripe avocados, peeled and pitted (about 700 g)
- Zest of 1 lime + 1 tbsp. l. juice
- 4 teaspoons of sugar
- Special equipment: 4 ramekins with a capacity of 150 ml, a kitchen torch
We recommend
Cooking the dish according to the recipe:
- In a food processor, combine the condensed milk, avocado, lime zest, and juice, scraping down the sides of the bowl as needed, until smooth, 4-5 minutes. Divide the mixture among 4 ramekins and smooth the tops out flat.
- Place in the refrigerator until the cream sets, about 1 hour.
- Sprinkle each ramekin with 1 teaspoon of sugar. Toast the sugar with a hand torch until caramelized. Let the sugar cool and harden for 3-4 minutes.
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