Avocado Espuma


250 g. / 8.7 oz. ripe avocados
200 g. / 7.1 oz. whole milk organic yogurt
50 ml. / 1.7 oz. lemon juice
1/2 tsp. salt
2 sheets gelatin
1/2 bunch each fresh cilantro and chervil
White pepper

Place yogurt, cilantro and chervil in a blender; add a little bit of lemon juice and salt and finely purée all the ingredients. Cut the ripe avocados in half and remove the pits. Spoon out the flesh and purée the avocado together with the other ingredients. Season the mixture with white pepper, salt and sugar and strain it through a fine sieve. Put the gelatin sheets into cold water one after the other and let them soak for five minutes. Place the squeezed out sheets into a saucepan with a little bit of the mixture and, constantly stirring, dissolve the gelatin. Next, add the avocado blend to the gelatin and strain directly into the 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill in the refrigerator for several hours. Shake vigorously before serving.

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