Verrine of avocado mousse and crab
A recipe from cooking-ez.com
For 4 people, you will need:
Step by step recipe
|1||Peel 2 avocados, then cut the flesh into large dice and put into a high-sided bowl.|
Pour in the juice of ½ lime, 2 tablespoons olive oil, 5 drops Tabasco, salt, pepper and 1 pinch vitamin C (optional).
|2||Blend all of this together.|
|3||For a smoother mousse, you can pass this purée through a sieve, but this is not essential.|
|4||Salt and pepper 2 egg whites then beat to stiff peak stage.|
|5||Incorporate the beaten whites into the avocado purée...|
|6||...folding them in gently with a maryse, tilting the bowl on its side, so as not to beat the air out of the whites, but produce a mousse.|
|7||In a bowl mix: 150 g crab meat, 2 tablespoons Rémoulade dressing, and finely chopped chives.|
|8||Divide the crab meat between the verrines.|
|9||Add the avocado mousse on top.|
The crab meat can be replaced with diced prawns, for example.
April 5th 2020.