Avocado Cream

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Appears in

Sepia: The Cuisine of Martin Benn


By Martin Benn

Published 2014

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  • 2 Shepherd avocados
  • 30 g (1 oz) quality fresh whole milk
  • pinch fine sea salt
  • pinch white pepper
  • pinch cayenne pepper


Cut the avocados in half and remove the stones. Using a spoon, scrape the flesh from the avocados, including all the green part beneath the skin, to make 300 g (10½ oz) of flesh.

Put the avocado, milk, salt, pepper and cayenne pepper in a blender and purée on high speed until the mixture is smooth and creamy. Pass the avocado cream through a chinois and season to taste. Pour into a squeeze bottle and refrigerate until required.

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