Cold avocado cream with Varoma shrimp (Thermomix)

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16 December, 2025

Cold avocado cream with Varoma shrimp (Thermomix)

Do you fancy a fresh, elegant and super easy starter that can also be prepared in advance? 🌞🥑

The Cold avocado cream with Varoma prawns It is just that: soft, velvety and with the delicious contrast of hot prawns on cold cream. It is ideal for summer nights, meals with friends or when you want to impress without complicating things.

With the Thermomix everything is faster and cleaner: the cream comes out perfectly emulsified and the prawns are steamed to perfection, maintaining juiciness and texture. In just 15 minutes of work and a few hours of rest you will have a restaurant dish at home. Plus, it’s a great way to use ripe avocados and serve something light but with presence 😉.

I tell you: the first time I made it I served it in glasses for a dinner and it disappeared in seconds. From there I repeated it for celebrations and tapas afternoons. We go step by step so that it looks impeccable. 🧑‍🍳✨

Why is this cream a safe bet?

✅ Quick and hassle-free: Only 15 minutes of active preparation.
✅ Temperature contrast: Cold cream vs. hot prawns—sensory delicious.
✅ Silky texture: The Thermomix emulsifies cream, broth and avocado for a velvety result.
✅ Versatile: Serve as a starter, tapa or in glasses for an event.
✅ Easy to adapt: Vegan, less fat or more citrus depending on preference.
🎁 Bonuses: You can leave the cream ready in advance and cook the prawns just before serving.

Cold avocado cream with Varoma shrimp (Thermomix)

Ingredients (for 4 people)

For the cream

🥑 2 ripe avocados (≈ 400 g of flesh)
🍲 300 g fish or vegetable broth, very cold
🥛 150 g liquid whipping cream (very cold)
🍋 1 lime (juice + a little zest)
🧂 1 teaspoon salt
⚪ White pepper to taste
🌶️ A few drops of Tabasco (optional)

For the shrimp

🍤 300 g peeled shrimp (fresh or thawed)
🫒 1 tablespoon olive oil
🧄 1 sliced clove of garlic
🧂 Salt and pepper

To decorate

🌿 Chopped chives or fresh cilantro
🫒 A splash of extra virgin olive oil

Notes on ingredients: If you want a lighter version, replace the cream with Greek yogurt (more acidic texture). For vegans, change the cream for a vegetable cream and the prawns for sea sticks or sautéed mushrooms.

Equipment and prior preparation

You need: Thermomix with its Varoma, a bowl to cool the cream, transparent film, a spatula and a tray or bowls to serve.
Mise en place: Peel and cut the avocados, cool the broth and cream (the colder, the better the emulsion), slice the garlic and have the prawns thawed and drained if you use them frozen. This will take you 5–7 minutes.

Step by step instructions

Prepare the shrimp in the Varoma:

Place the 300 g of peeled shrimp in the Varoma container. Drizzle with 1 tablespoon of olive oil, distribute the slices of 1 clove of garlic, season with salt and pepper and stir gently to coat. Reserve the Varoma ready to cook.
Advice: If the shrimp are close together, spread them in a single layer so they cook evenly.

Assemble the cream in the Thermomix:

Put the chopped avocados in the glass (without skin or stone), 300 g of very cold broth, 150 g of very cold cream, the juice and a little zest of 1 lime, 1 teaspoon of salt, white pepper and a few drops of Tabasco if you wish.
Shreds 1 minute at progressive speed 5→10 until obtaining a very fine and homogeneous texture.
Tip: Scrape the sides with the spatula and blend for 5–10 seconds more if you want an even silkier emulsion.

Rectify and cool:

Taste the cream and adjust the salt or lime according to your taste (the lime enhances the fatty nuances of the avocado). Pour the cream into a bowl, cover with contact film (to prevent oxidation) and refrigerate. minimum 2 hours —better from one day to the next—. The cream gains flavor and texture as it rests.

Prepare the glass for steaming:

When you are ready to serve, wash the glass and add 500 g of water with a pinch of salt. Place the Varoma with the shrimp in its position. Program 8 minutes / Varoma / speed 1. The shrimp will be juicy and flavored with the garlic and oil.

Assembly and presentation:

Serve the cream very cold in glasses or bowls. Place 3–4 hot shrimp per serving on top, sprinkle with chopped chives or cilantro and finish with a drizzle of extra virgin olive oil. A pinch of lime zest at the end will give a bright aromatic touch.

Service:

Serve immediately to enjoy the hot-cold contrast. Serve with thin toast, crusty bread millefeuille or a light green salad to complete the menu.

Pro tips and troubleshooting

🌟 Secrets for success

Avocados at their point: They should give way when pressed gently but without internal dark spots. A perfect avocado guarantees texture and flavor.
Everything very cold: If the broth and cream are cold, the emulsion comes out much better and the cream maintains a bright green color.
Contact film: Stick film directly on the cream when it cools to prevent oxidation and browning on the surface.
Do not overcook the shrimp: 8 minutes to Varoma are usually enough; If they are very small, watch and reduce 1–2 minutes so that they are not rubbery.
Acid touch: The lime is key—add it little by little until it balances the fat of the avocado.

❌ Common mistakes

Problem: Dull or oxidized cream.
Cause: Exposure to air when cooling.
Solution: Use contact film and an extra squeeze of lime when serving.
Problem: Cream too liquid.
Cause: Excess broth.
Solution: Reduce broth to 250 g or add 1/2 more avocado to thicken the mixture.
Problem: Hard shrimp.
Cause: Over cooking.
Solution: Reduce the time in Varoma depending on the size or remove them immediately when they change color.

Variations and customizations

🌶️ Spicy version: Add 1/2 fresh chilli to the glass or a few extra drops of Tabasco. Ideal for daring palates.
🌱 Vegan version: Replace the cream with cashew cream or light coconut milk and replace the prawns with strips of mushroom or marinated tofu.
🍋 Citrus version: Incorporate a little orange or mango into the cream for a bright, tropical profile.
🧂 Gourmet version: Add a few flakes of sea salt and a splash of truffle oil when serving for a sophisticated touch.
👶 Kids-friendly version: Reduce or eliminate the Tabasco and serve the chopped shrimp in the cream so that children accept it better.

How to serve and accompaniments

Present the cream in low bowls or in glass glasses for aperitifs. Place the shrimp in the center and sprinkle with chives or cilantro. Serve with thin rustic bread toast, cassava chips or a fresh salad. For drinks, a young white wine, a light beer or a lemonade with herbs go great together.

Storage

🥡 Fridge: Keep the cream covered for 24-48 hours. Better to consume as soon as possible due to the color and freshness of the avocado.
❄️ Freezing: Not recommended (avocado loses texture).
♨️ Overheating: Prawns should not be reheated too much; If you have leftover cream, use it cold the next day with freshly cooked shrimp.

Frequently asked questions

Can I use lemon instead of lime? Yes, although the lime provides a fresher and less acidic aroma. Adjust to taste.

Can it be beaten with a normal mixer? Yes, but the Thermomix achieves a more stable and homogeneous emulsion.

What do I do if the cream is too thick? Add a little more cold broth, 20–30 g at a time, until the desired texture is reached.

Can I prepare everything the day before? Yes: prepare the cream and store in the refrigerator; Cook the shrimp just before serving.

How much per serving? Approx. 150–180 g of cream and 3–4 prawns per person as a starter.

Try it today!

If you are looking for a starter that combines simplicity, freshness and presence, this cold avocado cream with Varoma shrimp is a perfect candidate. Go ahead and prepare it for your next summer dinner and tell me how it turned out: did you serve it in glasses, in bowls or as a light main dish? 📸✨
Share your photo and tag the account you use; I’d love to see it and give you ideas for variations.

📋 Recipe card

Cold avocado cream with Varoma shrimp (Thermomix)

⏰ Active time: 15 min · Cooled: minimum 2 h · 👥 Servings: 4 · 🔥 Difficulty: Easy

Ingredients:

🥑 2 ripe avocados (≈400 g)
🍲 300 g cold broth
🥛 150 g very cold cream
🍋 1 lime (juice + zest)
🧂 1 tsp salt
⚪ White pepper
🌶️ Tabasco (optional)
🍤 300 g peeled shrimp
🫒 1 tbsp oil
🧄 1 sliced clove of garlic
🌿 Chives or cilantro to decorate
🫒 Extra virgin olive oil to finish

Summary instructions:

Prepare the shrimp in the Varoma with oil, garlic, salt and pepper. Booking.
In the glass, mash avocado + cold broth + cream + lime + salt + pepper + Tabasco 1 min 5→10.
Adjust and refrigerate the cream for at least 2 hours (preferably overnight).
Before serving, add 500 g water to the glass and cook Varoma for 8 min on speed 1 with the Varoma on.
Serve it cold with the hot prawns and decorate with chives and a drizzle of oil.