Brazilian Avocado Cream

• 3 large avocados
• 5 tablespoons fresh lemon juice (or lime juice)
• 3/4 cup superfine sugar (more or less to taste)
• 3/4 cup whipping cream
• 1/4 - 1/2 teaspoon salt

1. Peel, pit and roughly chop the avocado.
2. An easy way to remove the pit: after halving the avocado, with a flick of the wrist, plunge a knife into the pit, then give a slight twist and remove.
3. Voila!
4. Place avocado flesh into a blender with the lemon or lime juice, and puree until smooth.
5. Transfer mixture to a bowl, and with an electric mixer, gradually blend in the sugar-- slowly, slowly does it.
6. Then add cream and salt (just a little salt at a time, tasting as you go, to avoid over-salting), and blend further until well mixed.
7. Distribute mixture between 6 stemmed glasses and chill at least 4 hours in the fridge.
8. (Freeze it if you wish, but it is nicer just chilled).

avocados, lemon juice, superfine sugar, whipping cream, salt

Taken from www.food.com/recipe/brazilian-avocado-cream-62969 (may not work)