Persian Cream with Pistachio Nuts

Combine the halved and peeled avocados with lime or lemon juice in a blender or food processor and pulse until smooth and creamy, scraping down the sides as needed.

Add the confectioners sugar to the avocado mixture and blend until fully incorporated and the mixture reaches a uniform pale green color.

Pour the avocado-sugar mixture into a large mixing bowl and set aside.

Pulse 1 cup of the roasted shelled pistachio nuts in the food processor until finely ground, reserving ½ cup of whole or coarsely chopped nuts for garnish.

Fold the ground pistachio nuts and crème de cacao into the avocado mixture using a spatula until evenly distributed.

In a separate bowl, whip the heavy cream to stiff peaks using an electric mixer or whisk.

Gently fold the whipped cream into the avocado-pistachio mixture in two additions, being careful not to deflate the cream.

Divide the Persian cream among four serving bowls or glasses and refrigerate for at least 15 minutes before serving.

Garnish each serving with reserved chopped pistachios and lime slices just before serving.