Avocado Mousse
4 servings
30 minutes
Avocado mousse is the embodiment of sophistication and delicacy. This airy dessert hails from modern European cuisine, where the balance of flavors and elegance of presentation are valued. Avocado gives the mousse a velvety texture and richness, while yogurt and cream cheese add creamy softness. The light sweetness of sugar and hints of spices make it harmonious. Thanks to gelatin, the mousse achieves the perfect consistency, while whipped egg whites provide airiness. Served chilled and garnished with red caviar and a sprig of greenery, it creates a contrast of flavors and is not only a delight for the taste buds but also a work of gastronomic art. Ideal as a light appetizer or an unusual dessert that will surprise guests with its taste and elegance.
1
Cut the avocado in half, remove the pit, scoop out the flesh with a spoon, and drizzle with lemon juice.
- Avocado: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Sugar: 1 teaspoon
2
Add yogurt, cream cheese, salt, sugar, and black pepper.
- Plain (natural) yoghurt: 125 ml
- Cream cheese (curd cheese spread): 140 g
- Salt: to taste
- Sugar: 1 teaspoon
- Ground black pepper: to taste
3
Puree with a blender until smooth consistency.
4
Transfer the mass to the salad bowl.
5
Dissolve gelatin (instant) in warm lemon juice with added water (for 2 tablespoons of gelatin — 3 tablespoons of water with lemon juice). Stir until the gelatin is completely dissolved, add to the main mixture, and mix thoroughly.
- Gelatin: 2 tablespoons
6
Whip the egg whites into a stiff foam and gradually add to the other ingredients, mixing carefully and thoroughly each time.
- Egg white: 1 piece
7
Carefully distribute the mixture into molds (you can simply place it in any suitable dish).
8
Refrigerate for at least 3 hours.
9
Serve decorated with red caviar and a sprig of greenery.
- Red caviar (salmon roe): 1 teaspoon
- Dill: 1 stem
