Avocado – coconut – mousse with macadamia – Brazil nut – salsa

Ingredients for 4 servings:

• 2 sheets of gelatin
• 2 m.-sized avocado(s)
• 3 tbsp lime juice
• 2 tbsp coconut, grated (or coconut flakes if necessary)
• 75 ml coconut milk
• 1 large red chili pepper(s)
• 100 ml cream
• 1 tomato pepper, pickled, for decoration
• 80 g nuts (Brazil nuts)
• 80 g nuts (macadamia)
• 1 tbsp lemon juice
• 3 tbsp Parmesan, grated
• 3 tbsp chili sauce
• 100 g ricotta
• Salt
• pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 25 minutes

easy-to-prepare starter

Soak the gelatin in cold water. Moisten four muffin tins (or similarly sized baking cups) and line them as evenly as possible with cling film. Place thin tomato pepper strips inside for decoration (in a star shape, or with the guests’ monograms – mirror-image, of course). Puree the flesh of 1 1/2 avocados with lime juice, stir in the coconut and coconut milk, and season with salt. Finely slice 3/4 of the chili pepper and mix in. Squeeze out the gelatin, warm the coconut milk, and dissolve the gelatin in it. First, mix a few tablespoons of the puree into the gelatin, then stir in the rest. Whip the cream until stiff and carefully fold in. Pour into the baking cups and chill for several hours. Roughly chop the nuts and finely chop the rest of the chili pepper. Mash the remaining half avocado with the lemon juice, stir in the Parmesan cheese, ricotta cheese, and chili sauce. Season with salt and pepper. Turn the mousse cakes out and serve with the salsa. The amount of mousse depends largely on the size of the avocados, so you might end up with a little too much mousse.