Avocado mousse with herbs
1 serving
60 minutes
Avocado mousse with herbs is a delicate, airy dish with a refreshing taste that combines the creamy texture of avocado, the light acidity of balsamic vinegar, and the spicy aroma of rosemary. This exquisite recipe is inspired by Mediterranean cuisine, where fresh herbs and natural ingredients play a key role. Vegetable broth adds depth to the mousse and highlights the natural creaminess of avocado. This mousse is perfect as a light appetizer, a side dish for fish and meat dishes, or as a base for original toasts or tartlets. Its refined flavor makes it an excellent choice for a festive dinner or an elegant breakfast. Serve with crispy crackers, fresh vegetables, or top with nuts for added texture.
1
Prepare vegetable broth. For one serving of mousse, you need 3 tablespoons of broth, which is about 40 grams. Take a little of everything: onion, carrot, celery stalk, bay leaf, parsley sprig, ginger on the tip of a knife, leek, white wine, pour in 60 g of water and cook until the water evaporates by a third.
- Onion: 0.3 head
- Carrot: 0.3 piece
- Celery stalk: 0.3 piece
- Bay leaf: 0.3 piece
- Parsley: 0.3 stem
- Ground ginger: pinch
- Leek (white part): 0.3 piece
- Dry white wine: 0.3 teaspoon
- Water: 60 ml
2
Blend avocado, balsamic vinegar, olive oil, mustard, 3 tablespoons of vegetable broth, and pepper in a blender. Blend until you get a smooth light green cream. Add rosemary.
- Avocado: 1 piece
- White balsamic vinegar: 1.5 tablespoon
- Olive oil: 0.5 tablespoon
- Mustard: 0.5 tablespoon
- Water: 60 ml
- Ground black pepper: to taste
- Chopped fresh rosemary: pinch