Crab and avocado mousse and beetroot
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50 rates
Preparation : 20 min
Cooking : 0 min
Total time : 3 h 20 Rest : 3 h
6 people
0.5 lemon
240 g crab
2 bunches dill or chives
1 tbsp mayonnaise
1 pinch salt
1 pinch pepper
3 avocados
1 pinch chilli
200 ml double cream
1 tsp Himalayan pink salt
0.5 cooked beetroot
Associated products
RECIPE STEPS
1
Juice the lemon and chop the chives. Add all of the ingredients into the metal bowl.
Run the program.
- 2 bunches dill or chives
- 1 tbsp mayonnaise
- 1 pinch salt
- 1 pinch pepper
- 3 avocados
- 0.5 lemon
- 240 g crab
Expert
01:30 / 10 / __°C
2
Refrigerate the crab and avocado mousse for at least 3 hours. About 40 minutes before serving, prepare the beetroot whipped cream.
3
Refrigerate the cream and the whisk for at least 30 minutes before starting.
- 200 ml double cream
4
Finely chop the cooked beetroot and push through a fine mesh wire strainer to obtain a pulp.
- 0.5 cooked beetroot
5
Chill the metal bowl by putting a few ice cubes into it and running the program.
Crushed ice
01:00 / Auto /
6
Empty then thoroughly dry the bowl.
Fit the whisk, pour the cream into the bowl, remove the cap from the lid and run the program.
- 200 ml double cream
Expert
02:30 / 7 / __°C
7
Depending on the type and temperature of cream used, it may be necessary to restart the program for a couple of minutes. Watch the cream carefully so that the it does not become butter.
Expert
01:00 / 7 / __°C
8
When the cream starts to thicken and hold its shape, add the salt and beetroot pulp.
Run the program.
- 1 tsp Himalayan pink salt
Expert
00:05 / 7 / __°C
9
Remove the mousse from the refrigerator and spoon into small serving cups.
Decorate each one with small swirls of beetroot whipped cream. Sprinkle with chilli powder before serving.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
