Ingredients for Brazilian Avocado Cream
- Avocados
- Fresh Lemon Juice
- Superfine Sugar
- Whipping Cream
- Pinch of salt
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How to Make Brazilian Avocado Cream
- Halve and pit 2 ripe avocados. (See tip #2 for easy pitting). Roughly chop the avocado flesh.
- **Tip:** After halving the avocado, plunge a knife into the pit, twist gently, and remove.
- Place the chopped avocado in a blender with 2 tablespoons of lime juice (or lemon juice).
- Blend until completely smooth and creamy.
- Transfer the avocado mixture to a medium bowl.
- Using an electric mixer on low speed, gradually add 1/2 cup of granulated sugar, mixing until fully incorporated. Be patient for a smooth texture!
- Add 1 cup of heavy cream and a pinch of salt. Blend until well combined and fluffy.
- Divide the avocado cream evenly among 6 stemmed glasses.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cream to chill thoroughly.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
104g
Fat
47g
Carbs
12g