Ingredients
For 10 portions
For the Avocado Mousse
235g
QimiQ Whip, chilled
535g
Avocado(s), peeled
Salt
White pepper, ground
6g
Cilantro / coriander leaves, finely chopped
30ml
Lemon juice
For the salad
250g
Shrimp, peeled
200g
Avocado(s), finely diced
60g
Red onion(s), finely chopped
130g
Tomato(es), cored
115g
Bell pepper(s), finely diced
40g
Poblano pepper, finely chopped
Salt
White pepper, ground
For the dressing
60ml
Olive oil
8ml
Soy sauce
8ml
Balsamic vinegar, white
Preparation
- For the mousse: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the complete mixture is incorporated (especially from bottom and sides of bowl).
- Mash the avocado with a fork, add to the QimiQ Whip and continue to whip until the required volume has been achieved. Season with the salt, pepper, chilantro and lemon juice.
- For the salad, sauté the shrimp and remove from the heat. Gently toss with the remaining ingredients and marinate with the dressing.
- Assemble the verrines layer by layer and chill for at least 4 hours (preferably over night). Serve decorated with whole shrimp, edible flowers, micro greens and fried purple potato chips.
Fancy more recipes?
Subscribe to our newsletter with the latest recipes, techniques and much more.
Every new registration takes part in the competition for a QimiQ cookbook.