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CALIFORNIA AVOCADO MOUSSE
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Author: David Bazirgan, Executive Chef, Fifth Floor (San Francisco, CA)
Recipe Provided By the California Avocado Commission, for foodservice use
Yield: 3 cups
Fresh California Avocados*, peeled, pitted
Shrimp (or serving suggestion)
- Dissolve the gelatin sheets in the hot water. Place all other ingredients in a blender, blend on high. Add the dissolved gelatin. Strain the mixture and refrigerate.
- Add to whipped cream canister, add charger, shake 10 times. Let settle for 30 minutes before using. Alternatively, use conventional piping bag.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
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