Our Avocado Espuma as an alternative to guacamole: perfect for a shrimp cocktail and dipping!
Ingredients
- 60 mlmilk
- 1 gsugar
- 0.75 gsalt
- 165 gripe avocado(s)
- 30 mllemon juice
- 60 mlvegetable stock
- 135 gnatural yogurt
- 18 gdill
- 38 gparsley
- 60 mlmilk
- 1 gsugar
- 0.75 gsalt
- 165 gripe avocado(s)
- 30 mllemon juice
- 60 mlvegetable stock
- 135 gnatural yogurt
- 18 gdill
- 38 gparsley
- 60 mlmilk
- 1 gsugar
- 0.75 gsalt
- 165 gripe avocado(s)
- 30 mllemon juice
- 60 mlvegetable stock
- 135 gnatural yogurt
- 18 gdill
- 38 gparsley
- 60 mlmilk
- 1 gsugar
- 0.75 gsalt
- 165 gripe avocado(s)
- 30 mllemon juice
- 60 mlvegetable stock
- 135 gnatural yogurt
- 18 gdill
- 38 gparsley
- 60 mlmilk
- 1 gsugar
- 0.75 gsalt
- 165 gripe avocado(s)
- 30 mllemon juice
- 60 mlvegetable stock
- 135 gnatural yogurt
- 18 gdill
- 38 gparsley
1
Peel and core the ripe avocados. Then puree all the ingredients in a blender and season with salt.
2
Pour the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Leave to cool in the refrigerator for a min. of 6 hours. Shake vigorously once more before serving.
3
Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.
