Ingredients
Avocado Mousse
4 Hass avocados (peeled and chopped)
50ml lime juice White pepper to taste Salt to taste
100g crème fraîche
100ml pure cream (lightly whipped)
2 gelatine leaves
Gazpacho
100ml tomato juice
50g onion (diced)
50g green capsicum
100g tomatoes
20g spring onions
80g Lebanese cucumber (peeled and seeded)
1g red chilli (chopped)
5g fresh basil
50ml red wine vinegar
80ml olive oil
Salt to taste
Method
AVOCADO MOUSSE
1
Blend the avocado quickly with lime juice and salt.
2
Place blended avocado in a bowl and fold in the crème fraîche and lightly whipped pure cream. Taste and adjust seasoning with salt and white pepper.
3
Dissolve gelatine and add to the avocado mix, set the mix in the fridge for at least 20 minutes.
GAZPACHO
4
Combine all ingredients, except the oil, in a food processor and blend until a smooth consistency.
5
While the blender is still running pour in the olive oil in a steady stream.
6
Adjust seasoning as required.
7
Scoop a small quenelle of avocado mousse into a small deep bowl.
8
Pour a small amount of gazpacho into the bottom of the bowl.
9
Garnish with blanched, diced tomato, diced cucumber and sea salt.
Ingredients
Avocado Mousse
4 Hass avocados (peeled and chopped)
50ml lime juice White pepper to taste Salt to taste
100g crème fraîche
100ml pure cream (lightly whipped)
2 gelatine leaves
Gazpacho
100ml tomato juice
50g onion (diced)
50g green capsicum
100g tomatoes
20g spring onions
80g Lebanese cucumber (peeled and seeded)
1g red chilli (chopped)
5g fresh basil
50ml red wine vinegar
80ml olive oil
Salt to taste