Avocado mousse with sorrel

A recipe from cooking-ez.com

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:

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

Step by step recipe

• 1:

  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.
• 2: Blend for the first time.
• 3: Prepare 50 g sorrel and chop coarsely.
• 4: Chop 1 hard-boiled egg.
• 5: Add the sorrel and hard-boiled egg to the avocado and blend again thoroughly.
  Check the seasoning.
• 6: Divide the mixture out into individual glasses/verrines (a forcing bag is ideal for this) and refrigerate until serving.
• 7:

  The eggy bread fingers

  Butter 2 slices bread.
• 8: Cut into fingers.
• 9: Dip the unbuttered side into the beaten egg and leave to soak for 5 minutes.
• 10: 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.
• 11: 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.

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