The recipe "cream of avocado":
- 4 very ripe avocado
- 1 large lemon
- 300ml natural yoghurt
- 4 sprigs of basil
- 4 tablespoons of raw peeled pine nuts
- 2 tablespoons of pine oil
- salt, freshly ground black pepper
Number of servings
The complexity of cooking
Step by step recipe for cooking
With half lemon thoroughly cleaned with a brush, remove the peel using a special knife or trowel. Chop the zest. From the lemon in a bowl squeeze the juice along with part of the pulp.
Avocado cut in half lengthwise, cutting aroundbones. Hold the halves and rotate them - one clockwise, the other against it, then divide. Bone remains in one of the halves. Put half of the palm and gently tap on the bone blade knife heavy, that it entered the bone a few millimeters. Remove the bone, cut the avocado into 4 pieces, remove the peel. The pulp is put in a bowl with the lemon juice, shake to pieces of avocado juice covered. Repeat with the remaining avocado.
Remove the basil leaves from the stems, the most 4large sheet put in a bowl with cold water, chop the rest. Add the avocado in a blender with the lemon juice, chopped basil and half the zest, cedar oil and yogurt. Whisk into a homogeneous mass. You can do absolutely smooth puree or leave the cream of avocado slices, if desired. Pour into a glass bowl, season with salt, pepper and remaining zest. Stir, cover with foil and place in refrigerator for 2 hours.
The remaining basil leaves dry with papertowel, cut into very thin strips. Nuts place on preheated dry skillet and cook over medium heat, shaking until it browns, 2-3 minutes. Spread cold cream in glasses, sprinkle with basil and nuts and serve immediately.