Avocado Mousse
Nutritional values
(Percentage of daily recommendation)
| Calorie | 556 cal. | (26 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 16.4 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 647 mg | (16 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 18.8 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 sheets gelatin
- 120 milliliters Whipped cream
- 1 Avocado
- 1 untreated Lime (abrasion and juice)
- 2 Tbsps Shelled pistachio
- 200 grams Strawberries
- 200 grams cream cheese
- 2 Tbsps freshly cut Basil
- 80 grams Walnut
Preparation steps
Line 4 small ramekins with plastic wrap. Place a small ring in the center of each.
Soften the gelatin in cold water. Whip the cream. Peel, halve, remove the pit, and mash the avocado using 1 tablespoon of lime juice. Finely chop the pistachios. Rinse, trim and puree the strawberries. Mix the cream cheese, lime zest and 1-2 teaspoons of lime juice. Squeeze and melt the gelatin in a small saucepan and stir in 2 tablespoons of the cream cheese mixture. Fold the mixture into the remaining cream cheese and set aside about 1/3 of the mixture.
Stir the strawberry puree and fold in 1/3 of the whipped cream. Puree the remaining cream with the avocado puree, pistachio, and the basil. Pour the mixture into the molds around the ring. Pour the strawberry mixture into the rings, and remove the ring. Allow to set in the refrigerator for 4 hours.
Finely chop the nuts and roast in a hot, dry pan until golden brown. Remove the nuts and allow to cool. Remove the mousse from the molds, remove the foil. Roll the mousse in the nuts. Serve.
