50 g cream cheese (lactose-free, in case of intoler-ance)
1 lemon
Extra virgin olive oil
Pepper
Salt (skip in case of hypertension or fluid retention)
Method
1. Blend the sweetcorn with the liquid from the tin and reserve.
2. Cut the avocados in half, remove the stone and scoop out the pulp with a spoon. Place in a tall container with lemon juice and blend. Add miner-al water to make a semi-liquid cream. Season with salt and pepper and reserve.
3. Whisk the cream until it becomes foamy and add the sweetcorn mixture. Whisk together
until forming a denser cream than the avocado alone. Add salt and pepper to taste.
4. Separately whisk the cream cheese, adding a splash of olive oil.
5. In a bowl, place a spoonful of the beaten cream cheese, top with the very cold avocado mixture and finish with the foamy sweetcorn cream. Serve with a few drops of olive oil.