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Avocado mousse with sorrel

Name: Avocado mousse with sorrel
Prep time: 38 min
Cook time: 5 min
Total time: 43 min
Yield: 4 people
Cuisine: French
Ingredients: 2 avocados; 2 tablespoons lemon juice; 2 g vitamin C; 50 g sorrel; 1 hard-boiled egg; 2 slices bread; 20 g butter; 30 g beaten egg; Salt; Pepper

Avocado is rarely paired with sorrel, yet they go well together as the slight acidity of the sorrel balances the smooth richness of the avocado nicely.

In this recipe they are combined in a cool, fresh avocado and sorrel mousse, served here with eggy bread fingers.

44 K 1/5 (3 reviews)551520

Duration

45 min.

Difficulty

Easy

Last modified on: November 3^rd 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 2 avocados
2 2 tablespoons lemon juice
3 2 g vitamin C (optional)
4 50 g sorrel
5 1 hard-boiled egg
6 2 slices bread
7 20 g butter
8 30 g beaten egg
9 Salt
10 Pepper
Total weight: 780 grams

Times for this recipe

Preparation

35 min.

Resting

5 min.

Cooking

5 min.

All in all

45 min.

Preparation 35 min.

Resting 5 min.

Cooking 5 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 5 min.

The avocado and sorrel mousse

Prepare 2 avocados, cut into small pieces and put in a high-sided container.

Drizzle with 2 tablespoons lemon juice, add 2 g vitamin C if possible, salt and pepper.

Step 2 - ⌛ 2 min.

Blend for the first time.

Step 3 - ⌛ 10 min.

Prepare 50 g sorrel and chop coarsely.

Step 4 - ⌛ 2 min.

Chop 1 hard-boiled egg.

Step 5 - ⌛ 2 min.

Add the sorrel and hard-boiled egg to the avocado and blend again thoroughly.

Check the seasoning.

Step 6 - ⌛ 5 min.

Divide the mixture out into individual glasses/verrines (a forcing bag is ideal for this) and refrigerate until serving.

Step 7 - ⌛ 2 min.

The eggy bread fingers

Butter 2 slices bread.

Step 8 - ⌛ 3 min.

Cut into fingers.

Step 9 - ⌛ 5 min.

Dip the unbuttered side into the beaten egg and leave to soak for 5 minutes.

Step 10 - ⌛ 5 min.

Put a small frying pan on medium heat and add the bread fingers buttered side downwards.

Leave to brown for about 5 minutes, then flip them and over and turn off the heat. Leave the eggy side to cook gently.

Step 11 - ⌛ 2 min.

Just before serving, stick a bread finger or two into the mousse and garnish with a sorrel leaf. Serve without delay.

Remarks

You can use lime juice instead of lemon. In this case, reduce the quantity by half, as the flavour is much stronger.

If you prepare this the day before serving, do add the Vitamin C and refrigerate covered with plastic film. Only transfer to the final individual glasses next day.

The quantity of sorrel is for guidance, so use more if you like it.

Keeping: 1 or 2 days in the fridge, with Vitamin C added, covered with plastic film.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	2 g RDI=3 %	7 g RDI=3 %	3 g RDI=5 %	65 kcal RDI=3 %	274 kJ RDI=3 %
Per person	4 g RDI=6 %	13 g RDI=5 %	7 g RDI=9 %	128 kcal RDI=6 %	534 kJ RDI=6 %
Whole recipe	17 g RDI=26 %	52 g RDI=20 %	27 g RDI=36 %	511 kcal RDI=26 %	2,138 kJ RDI=26 %