Avocado & Lime Cream

📝 Ingredients

• 3 very ripe avocados (about 200 g each, i.e. 420 g flesh)
• 300 g plain 0 % skyr
• 100 ml semi-skimmed milk
• 2 unwaxed limes (juice and zest)
• 60 g honey (about 3 tbsp)
• 15 g desiccated coconut (for decoration)
• 4 fresh mint leaves (for decoration)
• 1 pinch of salt

🍴 Utensils

• Blender
• Fine grater
• Citrus juicer
• 4 serving glasses
• Cling film

📖 Steps

1. Halve the avocados, remove the stones and scoop out the flesh with a spoon, scraping well to get the dark green part near the skin. They must be very ripe and yield when pressed with a finger: otherwise the cream stays lumpy and tastes grassy.
2. Wash the limes and finely grate their zest, avoiding the bitter white pith. Set aside half the zest for decoration, then squeeze the limes to get about 4 tbsp juice.
3. Put the avocado flesh, lime juice, half the zest, the honey and the pinch of salt in the blender. Blend for 30 seconds: the acidity of the lime stops the avocado turning brown.
4. Add the skyr and milk, then blend for another 1 minute, scraping down the sides halfway through, until you have a perfectly smooth, glossy cream with no lumps at all. It should be sweet, tangy and thick enough to hold on a spoon.
5. Divide the cream between the glasses and smooth the top. Press cling film directly onto the surface of the cream so the air doesn't turn it brown, and refrigerate for at least 30 minutes, ideally 1 hour.
6. Just before serving, remove the film and sprinkle each glass with desiccated coconut and the reserved lime zest. Add a mint leaf and serve well chilled, straight from the glass with a teaspoon.