Guacamole Espuma

1.5 cups ripe avocado(s)
1.5 tbsp. lime juice
1/4 cup olive oil
.5 tsp. Tabasco
1 pinch of salt
1 pinch of pepper


Puree the peeled and pitted avocado together with the lime juice and olive oil in a blender until smooth. Season to taste with Tabasco, salt and pepper. Pass the mixture through the iSi funnel & sieve directly into the whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

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