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From The Nero Wolfe Cookbook by Rex Stout:
3 large ripe avocados 1 C sugar 4 T lime juice 2 T green Chartreuse
1/2 C heavy cream 6 slices lemon
Chill avocados, cut in half, remove pulp and reserve skins. To the pulp add sugar, lime juice and
Chartreuse, whip to a smooth consistency. Return mixture to the skins, garnish with a lemon slice,
whip the cream and serve on the side.
"pavane" <[email hidden]> wrote in news:%W2Lb.138096
[email hidden]:
Quoted message said:From The Nero Wolfe Cookbook by Rex Stout:
3 large ripe avocados 1 C sugar 4 T lime juice 2 T green Chartreuse
1/2 C heavy cream 6 slices lemonChill avocados, cut in half, remove pulp and reserve skins. To the pulp add sugar, lime juice and
Chartreuse, whip to a smooth consistency. Return mixture to the skins, garnish with a lemon slice,
whip the cream and serve on the side.
That sounds really delicious, given that I love every ingredient. I'd also be inclined to try upping
the cream to 1 or 1½ cups, blending it in and freezing in an ice cream maker.
Wayne
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