Matcha-avocado cream

Name: Matcha-avocado cream
Yield: 2 to 3 cups
Ingredients: 1 ripe avocado (Fruitstock or Jurassic Fruit), 3 to 4 pitted Medjool or Mazafati dates; 1 to 2 tsp ceremonial matcha (Workshop Issé), to the intensity you want; 1 tbsp virgin coconut oil; coconut milk, coconut water (Fruitstock) or simply water to loosen; The juice of half a lemon — and its zest if the lemon is fine; even better with lime; 1 pinch of fleur de sel; optionally, a little vanilla for indulgence

2 to 3 cups

This is my summer dessert. A ripe avocado, dates, matcha — and the magic happens: a deep-green cream, silky and exquisite, whipped in two minutes. The avocado gives the velvet, the date the sweetness, the matcha the depth, and the lemon the light that wakes it all.

Ingredients

1 ripe avocado (Fruitstock or Jurassic Fruit), 3 to 4 pitted Medjool or Mazafati dates
1 to 2 tsp ceremonial matcha (Workshop Issé), to the intensity you want
1 tbsp virgin coconut oil; coconut milk, coconut water (Fruitstock) or simply water to loosen
The juice of half a lemon — and its zest if the lemon is fine; even better with lime
1 pinch of fleur de sel; optionally, a little vanilla for indulgence

Method

I blend the avocado with the dates, matcha, coconut oil, lemon juice and fleur de sel. I loosen with a little coconut milk, coconut water or water, spoon by spoon, until a smooth, silky cream. I taste, adjust the lemon and date, add the zest and vanilla to finish. Serve well chilled — it is even better after an hour in the fridge.

The green that nourishes

The avocado carries a monounsaturated fat that makes the matcha's catechins assimilable — once again, the fat that opens the door. The date sweetens without a spike, the lemon protects the vivid colour and brings vitamin C. A dessert cream that sustains rather than weighs down, and holds a few hours in the cold.

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