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
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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