Inside-Out Easter Eggs

Ingredients:

60 ml whole (3.5% fat) milk
pinch of cayenne pepper
pinch of salt
30 ml lemon juice
20 g basil cress or parsley
pinch of sugar
165 g ripe avocado
60 ml vegetable stock

Directions:
Add the yogurt, herbs, lemon juice and the other ingredients together into a blender and mix to a fine puree. Blend in the ripe avocados (peeled and de-stoned). Season the mixture with salt and pepper and, using the iSi Funnel and Sieve, pass it directly through into the 1 pint whipped cream dispenser. Screw on an iSi cream charger and shake.

Leave to cool in the refrigerator for a minimum of 1 hour. When ready, use the serrated nozzle to fill an empty egg shell.



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