Summary

Ingredients

• 2 avocado (s)
• 200 ml cream
• 1 squirt lemon juice
• 2 packs vanilla sugar
• 125 g blueberries
• sugar

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Instructions

1. Sort the blueberries, rinse them carefully and let them drain.
2. 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.
3. Add the vanilla sugar to the cream and whip the cream until stiff.
4. Carefully fold the cream into the avocado crème and place in the refrigerator.
5. Caramelize sugar in a pan or saucepan.
6. 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.
7. Stir in the blueberries and simmer until some juice comes out of the berries.
8. 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.
9. Take the avocado crème out of the fridge and put the blueberries in layers in a glass
10. 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.
11. You can also garnish the dessert with crushed pistachio nuts. That gives a little crunch and goes very well with the cream.