This is a very rich and tasty cream that can be used either as a flavour additive to a meat and fish meal. I prefer to use it as dip, but each to their own. There will be other recipes that use this cream sauce as an ingredient.
1 cup Heavy Cream (can use light cream if you want to save calories :))
1 medium sized ripe avocado
1 Tbsp. Namida® 100% Pure Wasabi Powder
1 Tbsp. Cold water
1 Tbsp. lime juice
1 tsp. minced pepper – use one that you like – Jalapeno for mild, Birds Eye Chilli for really hot. 🙂
- Mix the Namida® 100% Pure Wasabi Powder with the cold water into a thick paste. Cover and set aside for at least five minutes.
- Peel the avocado, halve and remove the pip. Discard the peel and pip.
- Put everything into a blender and blend away until everything is smooth. Don’t over blend or you will end up with Wasabi Avocado Butter.
- Cover and refrigerate until needed. Should keep a couple of days.
You can purchase Namida 100% Pure Wasabia japonica rhizome powder here. This powder is freeze dried to retain all the ITC content and contains no additives.
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