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Sweet Avocado Mousse, Moni’s Style

Moni Krebs

Avocados have different names, according to countries or geography areas. In Mexico, the name aguacate derives from Nahua, “aoacatl” or “ahuacatl”. Archaeological studies in Mexico have found proof of its existence 12.000 years ago in the area of Tehuacan (Puebla). In Portuguese, its name is abacate; in South America, it is called palta, a word with Quechua origin.

In Mexico, avocado is the main ingredient of guacamole, and is generally used in savory dishes. In Brazil, on the other hand, abacate is used for dessert, with sugar. Remembering this, and to celebrate differences, here is my recipe for sweet avocado mousse. It is served as a dip, with crackers or cookies, and it is the perfect sweet touch for any meeting.

Ingredients:

Two ripe avocados

Lemon juice to taste (approx. four spoonfuls)

Sugar (approx. four spoonfuls)

Confectioners sugar (approx. four spoonfuls)

Mash avocados with lemon juice and add both types of sugar, mixing well; it is advisable to try the mix and adjust ingredients to taste. The resulting cream should have a soft, smooth texture. You can use a blender or a processor

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