Avocado Cream With a Hot Tomato Ice Cube |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Part of a wonderful three course lunch at Chez Cecile (Chef Stephane Pitre) Ingredients:
2 ripe avocados |
1 lemon |
1/3 cup cream |
2 drops tabasco sauce |
1 cup tomato juice (i use organic, not from concentrate, no salt ( or just pureed, strained tomatoes) |
1 pinch celery salt |
Directions:
1. Avocado cream
2. Stone the avocados and remove the skins. Blend them in a blender or, my preference, with an immersion blender, with the lemon juice.
3. Thin with heavy cream until the batter is smooth.
4. Add salt, pepper and Tabasco to taste.
5. Spicy tomato ice cube
6. Mix remaining ingredients and pour into an ice cube tray.
7. Refrigerate for 2 hours.
8. Serve the avocado cream in a small glass, top with an ice cube and drizzle with a streak of olive oil.
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