Avocado Mousse

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Avocado Mousse
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Health Score:
95 / 100
Difficulty:
advanced
Difficulty
Preparation:
40 min.
Preparation
ready in 4 h. 40 min.
Ready in
Calories:
556
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie556 cal.(26 %)
Protein15 g(15 %)
Fat51 g(44 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage5.2 g(17 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.5 μg(3 %)
Vitamin E7.3 mg(61 %)
Vitamin K16.4 μg(27 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.7 mg(31 %)
Vitamin B₆0.4 mg(29 %)
Folate67 μg(22 %)
Pantothenic acid0.6 mg(10 %)
Biotin13.9 μg(31 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C36 mg(38 %)
Potassium647 mg(16 %)
Calcium119 mg(12 %)
Magnesium72 mg(24 %)
Iron2.3 mg(15 %)
Iodine9 μg(5 %)
Zinc1.5 mg(19 %)
Saturated fatty acids18.8 g
Uric acid14 mg
Cholesterol67 mg
Complete sugar9 g

Ingredients

for
4
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
How healthy are the main ingredients?
Strawberrycream cheeseWhipped creamWalnutBasilAvocado

Preparation steps

1.

Line 4 small ramekins with plastic wrap. Place a small ring in the center of each.

2.

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.

3.

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.