Apart from its angelic texture and taste, and the valuable surprise element it will give to your meal, this magical concoction also takes no time to make. I came across avocado as a sweet in Indonesia and certainly the fascinating flavour lends itself just as well to sweet as to savoury seasoning.
Cut the avocados in half and scoop the flesh out into a food processor or liquidiser. Add the lemon juice and icing sugar and whizz until very smooth. (Alternatively, pass them all through a sieve.) In a mixing bowl, whisk the cream until stiff and then fold in the avocado purée with a metal spoon. Lastly, whisk the egg whites until they stand in soft peaks and gently fold them into the mixture