Tuesday, June 16, 2009
Bavarois aux Avocats~Bavarian Avocado Cream~
A lovely little mousse type avocado preparation that sits prettily on a salad:)
I used Arugula..the flavors were enough to not mix too much with the pyramids.
The author serves it w/ a pesto sauce..we used basil oil and a splash of balsamic..white..
Her blog is delightful and I have already tried another of her recipes..one leads to another..:)
I also found another version that I will try.. w/ a balsamic mirror-top:)
The Bavarois is easy to do..
I halved the recipe as there was just Jacques and I..
and we were having a main meal too.
the juice of 1/2 lemon
2 sheets of gelatin
20 cl of whipping cream whipped.
salt pepper and radishes or beans for garnish..
Soak your gelatin sheets in cold water until softened..squeeze out moisture and microwave on High 30 secs.
Start by mixing the pitted and skinned avocado until it is quite uniform,puréed almost.Season..
add the lemon juice ..and the gelatin..and gently fold in the whipping cream..
Put in your prepped ramekins and chill at least 2 hrs.
I put mine in silicone pyramids.
I made them in the morning and we had them for dinner.
Drizzle a type of pistou(pesto) after garnishing..
Or a nice dressing of your choice..
Light and airy.. This could have been my dinner w/ a couple of crostinis as the Bavarois could work as a spread also:)
I am certain I could have used Agar -Agar..but I do have gelatin sheets ..so used that instead.