The idea for this cream sprang from my prodigality with avocados. I had bought too many to make Guacamole and I really didn’t know what to make of them. Then I thought that blending avocados with cream would turn out to be a delicious sauce to serve with Ginger Lamb Cutlets, to which I also added a cooking apple for a smoother and more delicate texture. <br /> <br />Besides being a lovely accompanying sauce to meat, this cream can also be served on slices of toasted bread, as my husband genially pointed out. Just drizzle some extra vergine olive oil over the bread, pour the cream and add a little salt to taste on top (be sure to drizzle oil over the bread and not over the cream, because otherwise it will slide off).

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