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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Avocado and Chocolate Mousse

Avocado and Chocolate Mousse
  • 1 g salt
  • 2 x ripe avocado(s)
  • 1 x vanilla bean(s)
  • 60 g cocoa powder
  • 2 g agar-agar
  • 2 ml stevia liquid
  • 600 ml almond milk
  • 60 g almond flakes

Ingredients:

  • 1 g salt
  • 2 x ripe avocado(s)
  • 1 x vanilla bean(s)
  • 60 g cocoa powder
  • 2 g agar-agar
  • 2 ml stevia liquid
  • 600 ml almond milk
  • 60 g almond flakes
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Preparation

Cut the avocados, remove the kernel, remove the flesh, and finely puree the flesh in a blender together with the scooped-out vanilla pod, cocoa powder, salt and stevia.

 

Bring the almond milk to the boil with agar agar and simmer for approx. 3 minutes. Allow to cool and stir in a portion of the avocado mixture. Stir the whole mixture until smooth and pour through an iSi Funnel & Sieve directly into a 0.5 l iSi Whipper.

 

Screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.

 

Roast the almond leaves in a pan without fat until golden brown. Portion the Avocado and Chocolate Mousse into glasses and sprinkle with the almond leaves.

 

Recipe by Lisa Vockenhuber, food blogger, Finespitz (Austria)

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