Avocado Cream with Caramelized Blueberries
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 avocado (s)
- 200 ml cream
- 1 squirt lemon juice
- 2 packs vanilla sugar
- 125 g blueberries
- sugar
Print Recipe
Pin Recipe Instructions
- Sort the blueberries, rinse them carefully and let them drain.
- Halve the avocados and remove the stone. Then remove the pulp from the skin with a tablespoon. Drizzle the avocados with lemon and mash them with a fork to create a creamy consistency.
- Add the vanilla sugar to the cream and whip the cream until stiff.
- Carefully fold the cream into the avocado crème and place in the refrigerator.
- Caramelize sugar in a pan or saucepan.
- I always do it by pouring the sugar into a saucepan so that it is evenly distributed on the bottom of the saucepan. Then I heat the pot on the stove over medium temperature until the sugar has turned a golden brown color. Then immediately pour a good shot of water into the pot (be careful, very hot steam rises). If you now have caramel lumps in the pot, don`t panic. Continue to simmer over medium heat and the lumps will dissolve.
- Stir in the blueberries and simmer until some juice comes out of the berries.
- Let the caramelized blueberries cool in the pan or saucepan. Continue to stir for about 1 minute until the whole thing has a strong dark red color.
- Take the avocado crème out of the fridge and put the blueberries in layers in a glass
- to fill. First half of the cream, then half of the blueberries with the stock, then again the cream and the rest of the berries with the stock on top.
- You can also garnish the dessert with crushed pistachio nuts. That gives a little crunch and goes very well with the cream.
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