Creme de Abacate

Since we are on the topic of food ....

In Brazil, fruits and vegetables move fluidly across and between "standard" categories. Fruits that are traditionally used in sweet dishes in North America become main courses in Brazil, and vegetables that are used in savory main dishes in North America become desserts in Brazil. One example of this is Creme de Abacate or avocado cream. At first I balked at the creamy green dessert, wondering how an avocado could make a worthy end to a meal. It only took one small taste to convince me of the wonderfullness of this dish. It is truly delectable! It is really easy to make and two different versions of the recipe can be used, one with milk or creme and the other without.

Version 1

2 medium avocados
2 tbsp lime juice
4 tbsp sugar
Iced water or White Wine

1. Halve each avocado, remove the seed then peel and slice the flesh.
2. Place the avocado slices, lime juice and sugar in a food processor or blender and process until completely smooth, adding a little iced water or white wine if the puree is stiff. Make sure there are no lumps!
3. To serve - Transfer to individual stemmed glasses.

Version II (with dairy)

3 ripe avocados, well chilled, peeled, seeded, and roughly chopped
1/2 cup confectioners' sugar
6 tablespoons cold heavy cream
5 tablespoons lime juice
6 tablespoons toasted coconut shavings
6 lime wedges, for garnish

1. In a blender, combine the chopped avocados, sugar, cream, and lime juice. Blend until smooth and creamy.
2. Divide between footed dessert cups or small bowls. Garnish with coconut shavings and lime wedges.