Avocado mousse in a bacon ring

Ingredients for 4 servings:

• 12 slices of bacon
• 2 avocados, ripe
• 200 g cream cheese, natural
• 100 ml cream
• e.g. Tabasco
• salt and pepper
• chili
• 1 tsp lemon juice, fresh
• 1 handful of lamb’s lettuce, chicory or lettuce
• n. B. Vinegar, optional
• n. B. Oil, optional
• 12 king prawns
• 1 tbsp oil
• 4 tbsp pine nuts

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

on salad, with pine nuts and shrimp

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Wrap 2-3 strips of bacon around dessert rings (approx. 6 cm in diameter) and secure with kitchen string. Place on a baking sheet lined with baking paper or foil. Bake for approximately 8 minutes. Let cool on the ring before removing the string and ring. Whip the cream until stiff peaks form. Blend the avocado with the cream cheese. Fold in the cream and season to taste. You can also use a little more lemon juice. Wash the lettuce. Roast the pine nuts in a pan without oil. Peel the shrimp and fry briefly in oil until cooked through. First, place the bacon ring on a plate and arrange the salad around it. If desired, drizzle with a little vinegar and oil. Fill a piping bag with the avocado cream and pipe into the rings. Add the shrimp or place them on top, then sprinkle with pine nuts. Great as an appetizer.