Avo Espuma

60 ml milk
1 g sugar
0.75 g salt
165 g ripe avocado(s)
30 ml lemon juice
60 ml vegetable stock
135 g natural yogurt
18 g dill
38 g parsley

Finely puree the natural yoghurt, dill, parsley, lemon juice and salt in a blender. puree the ripe avocados (peeled and stoned) with the mixture. Season the mixture. Soak the gelatin in cold water. Heat part of the avocado mass. Squeeze out the gelatin and dissolve in a portion of the heated mass, then stir in the remaining mass.

Pour the mixture through the iSi Funnel & Sieve directly into a 0.5 l Whipper. Screw on 1 Cream Charger and shake vigorously. Leave to cool in the refrigerator for a min. of 6 hours. Shake vigorously once more before serving.


  1. Ian Peacock

    This looks interesting but can you please include the amount of gelatin in the recipe?
    Thanks and Regards, Ian

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