Brazilian Avocado Cream - cooking recipe

Ingredients

3 large avocados
5 tablespoons fresh lemon juice (or lime juice)
3/4 cup superfine sugar (more or less to taste)
3/4 cup whipping cream
1/4 - 1/2 teaspoon salt

Preparation

Peel, pit and roughly chop the avocado.
An easy way to remove the pit: after halving the avocado, with a flick of the wrist, plunge a knife into the pit, then give a slight twist and remove.
Voila!
Place avocado flesh into a blender with the lemon or lime juice, and puree until smooth.
Transfer mixture to a bowl, and with an electric mixer, gradually blend in the sugar-- slowly, slowly does it.
Then add cream and salt (just a little salt at a time, tasting as you go, to avoid over-salting), and blend further until well mixed.
Distribute mixture between 6 stemmed glasses and chill at least 4 hours in the fridge.
(Freeze it if you wish, but it is nicer just chilled).