This recipe will demand some time to make but none of the step are complicated. You can prepare everything in advance and put everything together at the last minutes. If you do so, the avocado cream has to be covered with film and you shoulf put the avocado stone in the cream until it’s time to serve. The stone is helping to keep the green colour. If you like fishy flavor, you can add a few salmon eggs on top. The base will inflate while cooking but, like a soufflé, it will come down while it cools. Which is good as it leaves a little place to put the filling! Don’t over cook the base as it will be too dry and not as good wether for the texture or the taste.
Soft nibbles, avocado cream, grapefruit and fresh herbs
For the base :
2 egg yolk + 2 whole eggs
salt and pepper
1 tsp of grounded cumin
100ml of sour cream
40g of grated parmesan
1 tbsp of freshly minced dill
To garnish :
2 pink grapefruit
1 tsp of minced mint
1 tsp of minced dill
a few very small leaves of mint
a few leaves of dill
some Espelette pepper
- Turn on the oven at 180°C.
- To make the base: Beat the eggs and the yolks, salt and pepper. Add the cumin, the sour cream, the grated parmesan, and the dill. Mix until it’s smooth. Cook a little tsp of the mix on a pan so you can taste and rectify the seasoning if necessary.
- Pour the mix onto silicone mould (diameter of about 4 cm) and cook in the oven for 10 minutes without over cooking.
- Leave the base to cool on a rack.
- Press one of the pink grapefruit and mix part of this juice with the avocado. You should get a soft cream that holds. It shouldn’t “melt”. It’s better to have a too thick cream in which you can add more juice than the opposite (unless you have more avocado to rectify!). Add salt and the Espelette pepper to taste.
- Peel the other grapefruit to get into the meat. Separate the segments and cut them in triangles.
- On each base, place a small spoon of the avocado cream, a grapefruit triangle, a bit of Espelette pepper, a small mint leave and one of dill.
- Serve and enjoy!