Avocado Mousse on Banana, Pineapple and Papaya Carpaccio with Fig Relish

5 from 6 votes
Prep Time 25 minutes
Cook Time 15 minutes
Rest Time 1 hour
Total Time 1 hour 40 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 179 kcal


For the avocado mousse:

  • 1 Pc. Avocado
  • 2 Pc. Gelatin sheet
  • 1 Pc. Lemon
  • Salt
  • Cayenne pepper
  • 1 tbsp White wine
  • 100 ml Cream

For the fig relish:

  • 15 Pc. Figs
  • 0,5 l Port wine
  • 8 tbsp Lemon juice
  • 5 tbsp Sugar
  • 2 tsp Food starch

For the banana, pineapple and papaya carpaccio:

  • 2 Pc. Banana
  • 1 Pc. Pineapple
  • 1 Pc. Papaya


Avocado mousse:

  • Soak gelatine. Peel the avocado. Puree and add the lemon juice. Season with salt and pepper, stir in the white wine.
  • Take the gelatine out of the water, dissolve it in the saucepan on the stove and then add it to the avocado mousse. At the end fold in the whipped cream.

Fig relish:

  • For the fig relish, quarter the figs. Let the sugar caramelize in the pot, deglaze with port wine and reduce to about half.
  • Add the figs and a dash of lemon juice, simmer briefly. Then mix the cornstarch with water and bind the relish with it.

Banana, pineapple and papaya carpaccio:

  • Cut the pineapple, bananas and papaya into wafer-thin slices and arrange in a fan shape on the plate. Use a spoon to peel off the avocado mousse and pour onto the carpaccio. Serve with the warm relish on the side.
  • Tip 6: The papaya kernels can be dried in the oven at 50 degrees for 2 to 3 hours. When ground, they can be sprinkled over the carpaccio. Lemon and / or lime zest are also suitable as a garnish.


Serving: 100gCalories: 179kcalCarbohydrates: 21.9gProtein: 0.5gFat: 3.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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