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WEEK 24

Mousse of avocado with bitter creamy chocolate 
and a coconut-lemon foam 

For 4 servings | Preparation: 8 hours - Cooking time: 1 hour 

Ingredients

Additional kitchen equipment

Ingredients

1 ripe avocado 
1 ripe banana 

For the crunchy chocolate pieces 
150g dark chocolate 80% 

For the creamy chocolate 
60g egg yolk 
150g water 
150g cream 
40g caster sugar 
200g dark chocolate 

For the coconut foam 
1/2 l coconut milk 
75g caster sugar 
juice of half a lemon 
2 leaves of gelatine 
1 egg white 
250g mango coulis 
250g passion fruit coulis 
5g agar-agar 
40g sugar 

Additional kitchen equipment

hand-held mixer 
baking parchment 
espuma gun with 1 gas charger 
blender 
thermometer 

STEP ONE

To make the creamy chocolate (ganache) mix the egg yolks with sugar, water and cream in a saucepan and heat up to 85C while stirring constantly. Put the chocolate in a bowl and pour the thickened emulsion onto it, always remembering to stir. Tranfer the chocolate mixture to a bowl and leave to set in the fridge until use. 

STEP TWO

Add both the mango and the passion fruit coulis to a saucepan, together with the agar-agar and bring to the boil. Transfer the boiled juice to a dish and leave to cool and firm in the fridge. When the jelly has set, mix it into a smooth gel using a hand-held mixer. Transfer to a plastic squeeze bottle and store in a cool place. 

STEP THREE

Temper the dark chocolate. Pour the tempered chocolate onto a lined tray to a 5 mm thickness. When the chocolate starts to set, score the chocolate, tracing squares or rectangulars. This will make it a lot easier to break the chocolate into nice pieces. Keep in a dry and cool spot until use. 

STEP FOUR

Soak the leaves of gelatine in some cold water. Pour the coconut milk in a saucepan, add the sugar and bring it to the boil. Beat the egg white. Squeeze out any excess water and stir the soaked gelatine into the hot coconut milk. Leave to cool to room temper-ature and mix in the lemon juice and the beaten egg white. Pour the coconut mixture in an espuma gun and charge it with 1 gas canister. Put the espuma gun in the fridge for at least 4 hours. 

STEP FIVE

Cut the avocado in 2 lengthways, take out the stone, scoop out the flesh and put the flesh in a blender. Peel the banana and add it to the blender as well. Blitz both banana and avocado into a smooth mousse. 

STEP SIX

Spoon some of the mousse onto a plate, put a piece of crunchy chocolate on top, followed by some of the creamy chocolate and again a piece of crunchy chocolate. Garnish with some mango and coconut gel. Squirt some of the coconut foam on the plates using the espuma gun and serve straight away.