Here’s a little something that I’ve been doing for years. A little bit of yummy-wow to lead into a special dinner. It’s so easy to do, and is delicious, with creamy avocado goodness, all dressed up to impress. There are two versions; one has a decadent cream base, while the other uses coconut milk. Both are wonderful.
Serve in chilled martini glasses, or other cute glasses, with a simple flower garnish. Shown here with dried rose petals.
1 large ripe avocado (or use 2 small)
2 c vegetable stock (or water in a pinch)
½ c full-fat cream
½ c creamo or half & half
2 T white Vermouth
1/2 t curry powder
½ t salt
½ t pepper
Option: replace the two half-cups of creams with 1 cup of coconut milk ~ it won’t be quite as thick as the cream based version.
Into a blender or processor, put the peeled and pitted avocado, and all the remaining ingredients.
Check for seasoning.
Chill, and stir or re-blend just before serving.
A swirl of crème fraiche is a lovely finish, as well as a flower garnish.