Avocado Mint Cream      

Ingredients

• 250 g ripe avocados • 100 g sweetened condensed milk • 20 ml fresh lemon juice

• 80 g sugar • 60 ml mint syrup • 120 ml fresh cream • 25 ml honey • 40 g pistachio

• 4 sprigs fresh mint

Method

Wash and peel the avocado, deseed and mix with the lemon juice.

In a blender, blend all the ingredients together, except the pistachios and avocado, until obtaining a lump-free, homogeneous, creamy mixture.

Once the mixture is ready add the avocados and again blend.

Toast the pistachio and allow it to cool down.

Pour the avocado mixture into 4 moulds, layering evenly. Place in the refrigerator for at least 45-60 minutes up to 2 hours.

Right before serving, distribute evenly the chopped pistachios on top of each avocado mousse and serve garnished with fresh mint.