Halve the avocados and remove the stones.
Peel the halves. Put the avocado flesh in a large bowl. With a fork,
mash the avocado flesh coarsely. Add the spring onions, garlic, olive oil,
cream, salt and lemon or lime juice. Mash until well blended, but do not
overwork the mixture. Small chunks of avocado should still remain.
Adjust the seasoning, if necessary, with salt or lemon or lime juice.
Transfer the mixture to a serving bowl. Serve the dip immediately,
sprinkled with the cayenne pepper.
Makes 2 cups
Guacamole does not keep well, but, if
necessary, it can be stored in the fridge for a few hours. Cover the
surface with clear film to prevent discoloring. This popular Mexican dip can be served
with tortilla chips, or used as a dip with fresh vegetables.