This recipe is inspired by one of my former colleague, who is from Philippines. When we used to have lunch together at work, Ethel told me many times that in her country they use avocados in desserts. <br />I decided to try and use as a sweetener a small amount of condensed milk, to keep the color light; then I added crème fraîche and lime juice to prevent oxidation and to make it as a real dessert, I added vanilla and a little cardamom. <br /> <br />You can use this cream over any fresh, grilled, poached or roasted fruit and berries; it makes also a perfect sauce for fruit salads and it is delicious to serve over pancakes or toasted slices of pound cakes. <br />

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