Dare something new: Easter eggs can also be decorative on the inside! Our Inside-out Easter Eggs are a culinary surprise for your guests at Easter brunch.
Watch our video to see how to do it!
- 60 ml whole (3.5% fat) milk
- pinch of cayenne pepper
- pinch of salt
- 30 ml lemon juice
- 20 g basil cress or parsley
- pinch of sugar
- 165 g ripe avocado
- 60 ml vegetable stock
Add the natural yogurt, herbs, lemon juice and the other ingredients together into a blender and mix to a fine puree. Blend in the ripe avocados (peeled and de-stoned). Season the mixture with salt and pepper and, using the iSi Funnel and Sieve, pass it directly through into the 0.5 litre iSi Gourmet Whip. Screw on an iSi Cream Charger and shake approximately 12 times.
Leave to cool in the refrigerator for a minimum of 1 hour. When ready, use the serrated nozzle to fill an empty egg shell and serve your guests a surprise.