Avocado mousse with roe
March 16, 2015
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To start a meal or a dinner, follow our avocado mousse recipe with fish eggs. Serve in verrine glasses.
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General informations
Ingredients
1. Squeeze the lemons. Cut the avocados in half and pit. Take the avocado flesh and pour it into the bowl of a mixer. Add the lemon juice, salt and pepper.
2. Mix until a smooth puree and pour into a bowl.
3. Beat the cream into a whipped cream. Salt and pepper. Fold in the mashed avocado and mix gently.
4. Scoop the mousse in a pastry bag and pipe in 4 verrine glasses. Decorate with fish eggs.
5. Place in the fridge for at least 30 minutes. Serve chilled.
Photo credit: Sucré Salé
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