Avocado Mousse.
Place avocado flesh, lemon juice and worcestershire
ith 3 chives.
Scoop avocado flesh into a food processor
b>mousse, mix the garlic, parsley and lemon juice. Mash in the avocado
efrigerate until cool.
For Mousse: Beat 1 pkg cream cheese
Once you have cleaned and soaked and rinsed the Irish Moss for 3 days blend it with the 1 cup of water until it's a smooth puree.
Add all the other ingredients except the lecithin and coconut butter. Blend well, then add the lecithin and coconut butter slowly making sure it's well combined and totally smooth.
Pour into individual dessert dishes and set in the freezer for an hour or until the middle of the mousse is slightly firm to the touch in the middle.
Top with your favourite berries or other toppings.
Bon Appetit!
Avocado Tzatziki Sauce: Mix together all tzatziki ingredients (avocado thru salt & pepper); refrigerate until use.
The Rest: Marinate the salmon in the oil, lemon juice and zest, yogurt, garlic, oregano, salt and pepper for 20 minutes before placing it on a baking dish
Preheat oven to 400 degrees F. Place marinated salmon in oven and bake until the salmon just starts to flake easily, about 10 minutes.
Serve topping with the avocado tzatziki.
our half of the chocolate mousse, followed by half of the
's key! Do use raw fish. Smoked or otherwise cooked
ounces of chopped raw veggies.
Add avocado and mix together
he mousse into the mold, top with a layer of avocado slices
emove the stone from the avocado, then peel the bananas.
In a food processor, combine avocado, lemon juice and Worcestershire sauce. Process until smooth. Add mayonnaise and process until well combined. Fold in chives and Tabasco sauce.
Combine 1/4 cup avocado mixture with bloomed gelatin and gently heat until melted. Fold back into remaining avocado mixture. Season.
Distribute mousse between 6 slightly wet 4.25 oz molds. Chill for 3 hours, until set. When ready to serve, invert onto serving plates. Serve with Melba Toast.
ong enough to take the raw edge off. Transfer the broccoli
nd gelatin, stir into pureed avocado.
Beat cream until it
*NOTE: Recipe suggested gold dragees. If you
omato in pieces. Remove the avocado from it's rind, discard
treaks of cream in your mousse then to stir the mixture
he final instruction on the recipe I base mine on. However
Blend banana and avocado until smooth and fluffy.
Chill til ready to serve, at which time top with pistacios as a garnish.
arfait glasses.
Chill the mousse for several hours, preferably overnight