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Crab and avocado mousse

beetroot whipped cream

Crab and avocado mousse beetroot whipped cream Cook Expert

Preparation : 20 min Resting : 3 hr
Cooking : - Equipment :
Difficulty :
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Serves 6 :
3 avocados
3 tins crab meat (360g)
1 tbsp mayonnaise (see recipe)
juice of ½ lemon
2 sprigs* dill or chives
3 pinches chilli powder
salt, pepper
200 whipping cream (minimum 30% fat content)
1 tsp Himalayan pink salt
½ cooked beetroot
1Place 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.
2Refrigerate the crab and avocado mousse for at least 3 hours. About 40 minutes
before serving, prepare the beetroot whipped cream.
3Remove 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
1Refrigerate the cream and the whisk for at least 30 minutes before starting.
2Finely chop the cooked beetroot and push through a fine mesh wire strainer to
obtain a pulp.
3Chill the metal bowl: put a few ice cubes into it, run the CRUSH programme, empty
then dry thoroughly.
4Fit 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
become butter.
5When 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.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016


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