Avocado Mousse

There is an ice cream shop not far from where I grew up that has many unusual types of ice cream. At least unusual to me – the owners are from the Philippines and they serve flavours that are typical of their homeland, such as yam and avocado. I really like those flavours and I began to realise that avocado in particular works well in both sweet and savoury dishes.

So when I saw this recipe for avocado mousse, I wanted to try it, although I adapted it to make it a bit sweeter and creamier. M was pleasantly surprised, as she had expected it to be disgusting, and we even served it to a friend who came over.

I think it could also work well to freeze this mousse and serve it as ice cream. Yum!

Ingredients:
2 avocados
2 tbsp lemon juice
½ cup sugar, plus 1 tbsp
2 tsp vanilla extract
¾ cup milk
¾ cup double cream

Instructions:
1. Halve, peel and pit the avocados, and put the flesh into a food processor. Mix until soft, then add the lemon juice, the ½ cup of sugar, and 1 tsp of vanilla. Mix again.
2. Add the milk and mix well.
3. Whip the double cream with the 1 tbsp of sugar and the other 1 tsp of vanilla until firm.
4. Fold the avocado mixture into the whipped cream.
5. Refrigerate for an hour or so and then serve.