John Myers
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Avocado Lime Mousse with Yogurt Mint Foam and Raspberries
The perfect avocado lime mousse with yogurt mint foam and raspberries recipe with a picture and simple step-by-step instructions.
Mousse
- 160 g Avocado
- 1 tbsp Cognac
- 1,25 leaf Gelatin
- 50 g Creme fraiche Cheese
- 3 Pc. Protein
- 2 tbsp Sugar
- 1 pinch Salt
- Lime zest
- Liquid butter
Yogurt mint foam
- 2 tbsp Lemon juice
- 60 g Powdered sugar
- 1 tbsp Chopped mint
- 200 g Whole milk yogurt
- 30 g Creme fraiche Cheese
- Raspberries
Avocado Mousse
- Puree the avocado meat with lime juice and lime zest. Brush through a sieve. Warm the cognac slightly, dissolve the gelatine in it while stirring. Mix some avocado puree with cognac, add to the remaining puree. Beat the crème fraîche with the whisk and fold under. Likewise, the egg whites, beaten stiffly with salt. Lightly grease savarin rings with a diameter of 8 cm and add the mixture using a piping bag. Let it set in the refrigerator for at least 2 hours.
Yogurt mint foam
- Bring the lemon juice with powdered sugar to the boil. Add the mint, let it cool, pass through a sieve. Stir in the yogurt and crème fraîche. Beat with a mixer before serving. Skim off the foam.
Serving
- Turn the mousse out of the mold. Serve with raspberries and raspberry puree. Melt white chocolate. Mix with lime zest and let harden again. Cut the chocolate into pieces and serve with it.
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