How To make Avocado Mousse Melba
-==================== Ingredients: 2 avocados, seeded, peeled and mashed 1 can sweetened condensed milk
1/2 cup lemon juice 2 cups heavy cream Raspberry Sauce
Blend avocados, milk and lemon juice in blender until smooth. Whip 1 cup heavy cream; fold avocado mixture into whipped cream. Spoon mixture into 4 cup serving dish; refrigerate 3 to 5 hours. Prepare Raspberry Sauce. Just before serving, whip remaining 1 cup heavy cream. Spoon 1/2 cup whipped cream on each plate. Spread into 5-inch circle with back of spoon. Drizzle a thin line of Raspberry Sauce in a circle near the center. Drizzle another thin line of Raspberry Sauce in circle 1 inch from outside edge of cream. Using a knife, draw through whipped cream and Raspberry Sauce beginning at center and going to outside edge. Spoon avocado mousse on side of whipped cream; serve with Raspberry Sauce. Raspberry Sauce: 1 pkg(10 ounces) frozen raspberries 1/2 cup currant jelly 1 tblsp
water 1 1/2 tsp cornstarch Thaw raspberries; heat with jelly to boiling. Combine water and cornstarch; stir into raspberry mixture. Heat to boiling; continue to boil and stir 1 minute. Cool sauce. Press through sieve to remove seeds before serving, if desired.
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Avocado Milk Shake | Avocado Smoothie | Avocado Shake | Butter fruit Shake | Avocado Juice
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Bens Menu - Georgia's Salmon Nori Rolls - Australian Avocados
Masterchef favourite Ben Milbourne is joined by family and friends as he shares his greatest recipes discovered on his journey from high school teacher to acclaimed cook. This time, Georgia takes over to show us her brilliant Salmon Nori Roll recipe.
Avocado Toast Mille-Feuille
Avocado Toast Millefeuille
Ingredients Servings : 2
3 medium-sized Avocados
4pcs Pumpernickel Bread
4 Quail Eggs
Kale - 2 cups washed leaves
6 Heirloom Tomatoes (different colors)
1 Red Pearl Onion
1 White Pearl Onion
Pomegranate - 2 tbsp
Alfalfa Sprouts - 1/3 cup
1 Small Hot Pepper (optional)
Lime Juice- 1 tbsp
Salt - 1/2 tsp
Pickling Liquid: Apple Cider Vinegar - 500 ml
Sugar - 1/2 Cup
2 - 3 Peppercorns
Procedure
1. Wash the kale leaves and bake them in a preheated oven at 250°F for 15 - 20 minutes.
2. Puree one and a half avocados with the lemon juice and 1/2 tsp salt. Use more lemon juice to adjust the consistency, if it is too acidic you can use water instead. Save the rest of the avocado for the toast.
3. Drop the quail eggs in boiling water for 2 minutes 10 - 20 seconds for a soft boiled quail egg.
4. Prepare a basic sweet pickling liquid using any type of vinegar, you can add more sugar if you want it sweeter. Simmer for 10 minutes.
5. Cut the red pearl onion in half and separate the onion layers, let it sit in the pickling liquid for about 1 to 2 hours. You can save the pickling liquid in the fridge and reuse it for up to a month.
6. Char the white pearl onion, toast the bread and build the millefeuille using all the components you prepared. Garnish with pomegranate, pearl onions, heirloom tomatoes, and alfalfa sprouts.
Hope your Hanger was satisfied.
All music used in this video was downloaded from youtube's audio library.
Intro Song: Cartoon Bank Heist - Doug Maxwell/Media Right Productions
Song in video: What it is - Silent partner
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