Now Reading
Avocado, Cream and Caviar by Amelia Restaurant in San Sebastián.

Avocado, Cream and Caviar by Amelia Restaurant in San Sebastián.

Amelia’s gastronomic proposal is based on quality and seasonal products cooked with fine technique. Paulo Airaudo presents one of his original creations.

After 14 years of cooking his way through the world Argentinean chef Paulo Airaudo last year settled down in the Basque Country, where he from scratch created an ambitious dining project, Amelia, and remarkably early has earned his seat at the coveted high table of grand chefs and restaurateurs in one of the most recognised culinary destinations of the world, by being awarded a coveted Michelin star just 7 months after opening Amelia.

Above: Paulo Airaudo at Amelia. Below: Three delicious elements only, added gold.

See Also

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Avocado, Cream and Caviar


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Paulo Airaudo
  • Yield: 8 servings 1x

Ingredients

Scale
  • AVOCADO MOUSSE
  • 4 Avocados
  • 20 gr Milk
  • 5 gr Lemon juice
  • BURNED CREAM
  • 700 gr Cream 35%
  • 350 gr Milk
  • 97 gr Condensed milk
  • 70 gr Invert Sugar
  • 2 gr Ice cream Stabilizer
  • OTHERS
  • 25 gr Rossini Ossetra Caviar
  • Gold leaf

Instructions

  1. Peel and cut the avocado and arrange it in a blender.
  2. Add the milk and the lemon.
  3. Blend until it’s smooth and homogeneous. Keep it in a pastry bag.
  4. Caramelize the cream in a hot pan (being careful the cream in bottom doesn’t stick.) When it gets a golden color, remove it and put it in a bowl to let it cool.
  5. Mix the milk, the condensed milk and the invert sugar.
  6. Heat it to 40 degrees and add the stabilizer. Then heat it to 85 degrees and cool it down to 4 degrees and mix with the cream.
  7. Put the mix in the “pacojet” and freeze.
  8. When its frozen, use the “pacojet” to get the “ice cream” texture.
  9. Then add a full spoon of cream and serve immediately.
  10. Place place the avocado mousse first, then the caviar.
  11. Place a bit of gold leaf on top of the mousse with a pair of tweezers.
  • Category: Appetiser

 

 

View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
Scroll To Top