|Preparation : 20 min||Resting : 3 hr|
|Cooking : -||Equipment :|
|Difficulty :||Rating : 2 rates|
|Download the recipe :|
|Programmes :||accessories :|
|3||tins crab meat (360g)
|1||tbsp mayonnaise (see recipe)
|juice of ½ lemon
|2||sprigs* dill or chives
|3||pinches chilli powder
|BEETROOT WHIPPED CREAM (OPTIONAL):|
|200||whipping cream (minimum 30% fat content)|
|1||tsp Himalayan pink salt|
|1||Place the avocado flesh, crab, mayonnaise, lemon juice, salt, pepper and a little|
dill or chives in the metal bowl. Run the EXPERT programme 1 minute 30/speed 10
(without heating). If necessary, push the mixture down and restart.
|2||Refrigerate the crab and avocado mousse for at least 3 hours. About 40 minutes|
before serving, prepare the beetroot whipped cream.
|3||Remove the mousse from the refrigerator and spoon into small serving cups.|
Decorate each one with small swirls of beetroot whipped cream. Refrigerate until
required, or sprinkle with chilli powder.
|beetroot whipped cream|
|1||Refrigerate the cream and the whisk for at least 30 minutes before starting.|
|2||Finely chop the cooked beetroot and push through a fine mesh wire strainer to|
obtain a pulp.
|3||Chill the metal bowl: put a few ice cubes into it, run the CRUSH programme, empty|
then dry thoroughly.
|4||Fit the whisk, pour the cream into the bowl, remove the cap from the lid and run|
the EXPERT programme 2 minutes 30/speed 7 (without heating). Depending on
the type and temperature of cream used, it may be necessary to restart
the programme for a couple of minutes; watch carefully so that the cream does not
|5||When traces of the whisk appear on the cream, add the salt and beetroot pulp.|
Restart the programme for 5 seconds/speed 7 (without heating) to combine.