Cut the
avocados in halves lengthways, remove seeds and reserve.
Scoop pulp
from shells and mash smoothly with a fork.
Add sugar to
taste and stir in the cream.
Put into
serving bowl, return seeds to the pulp, cover closely with plastic wrap
and chill before serving.
The presence
of the seeds in the puree is said to keep the avocado from discoloring,
but make sure that the surface is protected from air by putting the
plastic on the surface of the mixture.
If liked,
extra whipped and sweetened cream can be piped over the top of the
dessert and a few paper-thin slices of avocado (sliced at the last
moment and sprinkled with lemon juice) used for decoration.
Note : While
some favor rum for flavoring, you may let the delicate avocado flavor
stand alone.