Avocado crème

Easy to prepare, but absolutely delicious on account of the creamy texture of the avocados.
Due to the addition of lemon, the avocado retains its fresh green colour for longer.

Makes 250g.

Avocado crème

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




avocados, perfectly ripe



whipping cream



lemon, juice



sushi vinegar

As needed:


salt and pepper

Preparation method

  • Finely blend all the ingredients in a blender and season with salt and pepper.
  • Push through a fine strainer and pour into a squeeze bottle or piping bag with a smooth nozzle.

Serving suggestions

  • As a sauce for appetizers. As in the photo with tomato and shrimp.
  • As a crème for a starter of mackerel, tomato, cucumber, and coriander.
  • As a crème for a starter with crab, grapefruit, and tomato.
  • On a sandwich with bacon, tomato, and butterhead or frisée lettuce.

Previous page