Avocado Cream with Fresh

1 tbsp. sea buckthorn juice, unsweetened

Rinse the strawberries and put aside a nice one for serving. Remove the stems from the remaining strawberries and cut them into halves or quarters, depending on their size. Pour the orange liqueur over them and steep for 15 minutes. Cut the avocado in half lengthwise, remove the stone and scrape out the flesh with a spoon. Put the avocado flesh with the juice of one lemon and zest, maple syrup and sea buckthorn juice in the hand mixer form. Add vanilla and cardamom and blend everything together. Set aside some avocado puree. Whip the cream until stiff and fold into the remaining avocado puree. Divide the avocado cream evenly into dessert bowls and top with the strawberries. In the center of each, place a dollop of the reserved avocado puree and garnish with a strawberry.

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