Lemon And Avocado Cream Recipe
Lemon And Avocado Creams recipe adapted from Marguerite Patten BBC cookery show.
Ingredients
| 1 sachet gelatine | ||
| 150 ml/1/4, pint water plus extra liquid | ||
| 50 g/2 oz caster sugar | ||
| Lemon juice | 3 Tablespoon | |
| Avocado | 2 Small | |
| 150 ml/1/4 pint whipping or double cream | ||
| 4 crystallized lemon slices | ||
Directions
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.
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.
Chef
