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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.
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
Last modified on: November 3rd 2026
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.
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.
Step 2 - ⌛ 2 min.
Blend for the first time.
Step 4 - ⌛ 2 min.
Chop 1 hard-boiled egg.
Step 5 - ⌛ 2 min.
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.
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.
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.
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: Homemade.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 3 g RDI=5 % | 7 g RDI=3 % | 17 g RDI=23 % | 198 kcal RDI=10 % | 830 kJ RDI=10 % |
| Per person | 6 g RDI=10 % | 14 g RDI=5 % | 32 g RDI=45 % | 387 kcal RDI=19 % | 1,619 kJ RDI=19 % |
| Whole recipe | 26 g RDI=39 % | 57 g RDI=22 % | 130 g RDI=178 % | 1,547 kcal RDI=77 % | 6,475 kJ RDI=77 % |
How much will it cost?
For 4 people
4.00 €
Per person
1.00 €
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:
Beaten egg
You can get more informations, or check-out other recipes which use it, for example:
Butter
Like these other recipes:
Avocado
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