Avocado Mousse

Serves: 8

Ingredients

• 8g gelatine powder
• 40g water, cold
• 2 avocado flesh, Hass or Fuerte variety
• 85g Viva whole milk
• 10g lime juice
• 40g honey
• 100g Millac Gold
• 5g sugar
• 250g Crème Pâtissière (thick vanilla custard)
• 15g Kirsch (optional)

Method

Mix the gelatine with water and melt over a water bath or in a microwave oven.

Whisk the melted gelatine into crème pâtissière and set aside.

Place the avocado flesh and 60g of milk in a blender and blend at medium speed for about 30 seconds. Add lime juice and honey and blitz until all ingredients are incorporated and a smooth texture has been achieved.

Remove from blender and place into a suitable bowl. Whip Millac Gold, 25g milk and sugar to soft peak and set aside.

Whisk cream pâtissière and Kirsch (optional) into the avocado mixture. Fold whipped Millac Gold into mixture. Portion into verrine (small glasses), cover and chill for at least 4 hours.

Note: Garnish with whipped cream and avocado truffles.