The sweet avocado cream, such as chopped or crushed avocado flesh (with a bit of lime juice and sugar) and avocado smoothie, are peculiarities of Brazilian cuisine, considering that, almost all over the world, avocado is used in salty recipes, such as salads and sauces.
Avocado is a healthy and nutritious food for all ages, specially indicated for early childhood development. It must always be eaten ripe: slightly soft to the touch and sometimes with dark spots on the the rustic thin skin. The flesh is yellow greenish in colour, soft but still firm, with a delicate flavour, and the seed is large, hard and smooth. It is advisable to buy avocado unripe (firm green avocados) and let them naturally ripen at home because, although them doesn’t look a fragile fruit, a ripe avocado is very fragile and can bruise easily.
• 1/2 of a small ripe avocado (120-150 g)
• lime juice
• 1 ball (60-80 g) milk ice cream (“fiordilatte” or “panna”) or custard ice cream (“crema all’uovo”)
• sugar, if necessary
1. Wash the avocado, carefully cut it lengthwise around the seed. Hold one half of the avocado in each hand and twist until flesh detach from the seed and the two halves come apart, then remove the seed.
2. Spoon the flesh out from the skin.
3. In a food processor or blender, combine avocado, lime juice and ice cream and blend until creamy. Add a little more ice cream if it is too thick. If necessary, add sugar to taste.
4. Serve in small bowls. It is advisable to prepare the cream shortly before serving time.
Posted on: 11 January 2018