1/2 cup of sweet or common cream
2 tablespoons of unsalted gelatin
1/4 teaspoon of ground ginger
1/4 teaspoon of ground cinnamon
3/4 cup of cooked and mashed avocado, passed through a sieve
2 eggs separated
1/3 cup of milk
1/3 cup of sweet or common cream
1/2 cup of sweet or common cream
2 tablespoons of unsalted gelatin
1/4 teaspoon of ground ginger
1/4 teaspoon of ground cinnamon
3/4 cup of cooked and mashed avocado, passed through a sieve
2 eggs separated
1/3 cup of milk
1/3 cup of sweet or common cream
In a small saucepan, mix the sweet or common cream, gelatin, ginger, and cinnamon
Mix the avocado with the egg yolks and milk, then add to the mixture from the saucepan
Bring to medium heat and cook, stirring constantly, until it starts to simmer
Let cool in the refrigerator, stirring occasionally, until slightly thickened
Beat the egg whites until they form stiff peaks
Add 1 tablespoon of cream at a time, beating well after each addition, until it forms a firm and shiny meringue
Mix the avocado with the meringue and stir delicately
Spread in a bowl or individual cups and refrigerate for at least 3 hours or until firm
Serve 6 to 8 portions.
