Avocado Mousse With Papaya Tomato Relish Recipes

AMAZING AVOCADO CHOCOLATE MOUSSE

Steps:

• Place the avocado, cocoa powder, water, vanilla, sweetener, and salt in your food processor bowl (I use a mini food processor).
• Process until smooth and creamy, about one minute, stopping once to scrape the sides of the bowl with a spatula if needed.
• Allow the mousse to rest at room temperature for about 30 minutes, then serve.

CHOCOLATE-AVOCADO MOUSSE

Steps:

• Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
• Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.

AVOCADO MOUSSE AND PRAWNS

Steps:

• melt the gelatine in a few spoons of the chicken stock in a bowl over some simmering water
• add the gelatine stock and the rest of the stock to a magimix and add the avocado 'meat' and blend
• and the garlic and lemon juice and blend until smooth and season to taste
• pour the misture into an oiled or clingfilmed dish or individual ramekins and put into the fridge to set until serving time
• to make the vinaigrette, mash the garlic with some salt and mix in some mustard and balsamic vinager. add the rest of the ingredients to your taste
• to serve...place mousse on dish and scatter prawns on top. drizzle with vinaigrette. serve with toast

AVOCADO MOUSSE WITH PAPAYA TOMATO RELISH

Steps:

• Make mousse:
• Lightly oil ramekins and line bottoms with wax paper or parchment, then oil paper.
• Quarter, pit, and peel 2 avocados. Purée avocado quarters with 1 tablespoon lemon juice, vitamin C, and salt in a food processor until smooth.
• Sprinkle gelatin over milk in a small heavy saucepan and let soften 1 minute. Heat over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes, then remove from heat. Add to avocado purée and blend until smooth.
• Halve, pit, and peel remaining avocado. Cut into 1/4-inch dice and toss with remaining teaspoon lemon juice in a small bowl. Beat cream in a bowl with an electric mixer at medium speed until it just holds soft peaks. Fold in avocado purée gently but thoroughly, then fold in diced avocado. Spoon mousse into ramekins, smoothing tops. Cover surface of each mousse with a piece of plastic wrap, then cover ramekins with plastic wrap. Chill mousse until set, at least 2 hours.
• Make relish:
• Whisk together vinegar, sugar (to taste), salt, and pepper in a bowl until sugar is dissolved, then stir in tomatoes, papaya, onion, and tarragon. Let stand at room temperature 1 hour (for flavors to develop).
• Unmold mousse by running a knife around edge of each ramekin, then invert each onto a plate, discarding paper. Serve with relish.