From the kitchen
Avocado & Lime Crema
A vibrant green emulsion that offers a smooth texture without the sour heaviness of traditional crèmes. The milk serves as a precise thinning agent that preserves the brightness of fresh citrus.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 1/2 cup Camel Milk
- 1 Large Hass Avocado, ripe
- Juice of 1 Lime
- 1/4 cup Fresh Cilantro Leaves
- 1 small Garlic Clove
- 1/4 tsp Ground Coriander
- Pinch of Sea Salt
Method
- Slice the avocado, remove the pit, and scoop the flesh directly into the bowl of a high-speed blender or food processor.
- Add the lime juice, cilantro, garlic clove, ground coriander, and sea salt.
- Pour the camel milk over the ingredients.
- Process on high speed for 60-90 seconds until the mixture transforms into a perfectly smooth, bright green, pourable emulsion.
- Transfer to a glass jar or squeeze bottle and chill for 20 minutes before serving to let the flavors marry.
Kitchen note
This crema holds its vibrant green color exceptionally well due to the lime acidity, making it a beautiful, bright visual component for premium plating designs.
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