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Avocado mousse with sorrel

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.

14K 3 1

Last modified on: July 6^th 2022

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For 4 people, you will need:

1 2 avocados
2 2 tablespoons lemon juice
3 2 ml vitamin C (optional)
4 50 ml sorrel
5 1 hard-boiled egg
6 2 slices bread
7 20.64 ml butter
8 30 ml beaten egg
9 salt
10 pepper

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
33 min.	5 min.	5 min.	43 min.

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Step by step recipe

Stage 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 ml vitamin C if possible, salt and pepper.

Stage 2 - 2 min.

Blend for the first time.

Stage 3 - 10 min.

Prepare 50 ml sorrel and chop coarsely.

Stage 4 - 2 min.

Chop 1 hard-boiled egg.

Stage 5 - 2 min.

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

Check the seasoning.

Stage 6 - 5 min.

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

Stage 7 - 2 min.

The eggy bread fingers

Butter 2 slices bread.

Stage 8 - 3 min.

Cut into fingers.

Stage 9 - 5 min.

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

Stage 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.

Stage 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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
275 Kcal or 1,151 Kj	16 gr	68 gr	25 gr
14 %	6 %	6 %	4 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
35 Kcal or 147 Kj	2 gr	9 gr	3 gr
2 %	1 %	1 %	<1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
69 Kcal or 289 Kj	4 gr	17 gr	6 gr
3 %	2 %	2 %	1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Sulfites, Egg, Gluten, Milk

How much will it cost?

For 4 people : 1.53 €
Per person : 0.38 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Sorrel: You can get more informations, or check-out other recipes which use it, for example: Herb salad, How to prepare sorrel, Salmon with sorrel, Creamy rice with green asparagus and sorrel , Sorrel pesto, ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Toasted-flour biscuits, Cramique, Brioche galette, Mini palmiers, Ham "friand" pie, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Du Barry soup, Potato purée , Citrus tart, Leek and broccoli "à la flamande", Caramelized apple rice pudding, ... All
	Avocado: You can get more informations, or check-out other recipes which use it, for example: Sushi, Chicken and Avocado Salad, Cucumber and salmon salad, Cauliflower and avocado rémoulade, How to choose an avocado well , ... All

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