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Crab and avocado mousse
beetroot whipped cream
| Preparation : 20 min | Resting : 3 hr |
| Cooking : - | Equipment : |
| Difficulty : | Rating : 2 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves 6
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| 3 | avocados |
| 3 | tins crab meat (360g) |
| 1 | tbsp mayonnaise (see recipe) |
| juice of ½ lemon |
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| 2 | sprigs* dill or chives |
| 3 | pinches chilli powder |
| salt, pepper |
| BEETROOT WHIPPED CREAM (OPTIONAL): | |
| 200 | whipping cream (minimum 30% fat content) |
| 1 | tsp Himalayan pink salt |
| ½ | cooked beetroot |
| 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 become butter. |
| 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. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
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