Avocado Cream


  1. 1 avocado
  2. ½ cup milk
  3. ¼ cup white granulated sugar
  4. ½ teaspoon vanilla extract
  5. 2/3 cup heavy cream

Peel, halve and seed the avocado and put the flesh in a food processor, along with the milk, sugar, and vanilla. Puree until smooth and refrigerate 20 minutes. Whip the heavy cream into soft peaks and use a rubber spatula to gently fold the avocado cream into the whipped cream. Cover with plastic wrap directly on the surface to prevent oxidation. Refrigerate until ready to serve. Serve in a small parfait glass garnished with a chocolate cookie.