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
- Peel and cut the avocado and arrange it in a blender.
- Add the milk and the lemon.
- Blend until it’s smooth and homogeneous. Keep it in a pastry bag.
- 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.
- Mix the milk, the condensed milk and the invert sugar.
- 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.
- Put the mix in the “pacojet” and freeze.
- When its frozen, use the “pacojet” to get the “ice cream” texture.
- Then add a full spoon of cream and serve immediately.
- Place place the avocado mousse first, then the caviar.
- Place a bit of gold leaf on top of the mousse with a pair of tweezers.
- Category: Appetiser