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.

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.

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.