Gastronomixs

Avocado foam with coriander and sushi vinegar

A good espuma must have sufficient flavour to retain its taste when light and airy. So add strong flavours and make sure the main ingredients are shown off to their best. Avocado is a rewarding ingredient as it has a very pronounced flavour in this recipe which holds its own when aerated.

Avocado foam with coriander and sushi vinegar

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Ingredients

300

g

avocado flesh

2

tbsp

fresh coriander

1

 

lime

2

tbsp

white wine vinegar

2

dl

single cream

1

leaf

gelatine, soaked in cold water

Preparation method

  • Purée the avocado, coriander, lime juice and vinegar together in the food processor.
  • Heat some of the single cream and dissolve the soaked gelatine in it.
  • Mix with the avocado purée and the remaining single cream and season to taste with salt and pepper.
  • Pour into a siphon, aerate with one charger and store in the refrigerator.

Serving suggestions

  • Delicious as a topping for prawn cocktail or smoked chicken cocktail.
  • As a finishing touch for a Bloody Mary or cucumber & gin cocktail.

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