Avocado Puree in Eggshells
Ingredients
- Ingredients
- 6 Eggshells
- 2 Tomatoes
- 1 shallot
- 1 garlic clove
- ½ chili pepper
- 1 lemon
- 2 Avocados
- salt
- freshly ground peppers
- Dill (for garnish)
Preparation steps
Place eggshells in a small pot of boiling water. Rinse and drain.
Blanch tomato for a few seconds in boiling water, then, peel, quarter, remove seeds and cut into small cubes. Peel and finely chop shallot. Peel garlic. Rinse and halve chile lengthwise, remove seeds and ribs and chop very finely.
Halve avocados, remove pits and scoop out flesh with a spoon. Rinse and halve lemon. Cut 2 slices and set aside for garnish. Squeeze juice from remaining lemon. Puree avocado with lemon juice. Stir in 2/3 of the diced tomatoes, the shallots and the chile. Press garlic through a garlic press into mixture, season with salt and pepper and mix well. To serve, transfer avocado mixture to a pastry bag fitted with a star tip. Pipe mixture into egg shells, sprinkle with remaining diced tomatoes and serve with lemon slices. Garnish to taste with dill.
