Culinary Workshop - Culinary Art - May 2013
Ingredients
| Avocado |
2 (Net 300g) ... Cut into 1cm-thick wedges and dip in lemon water |
| Powdered Gelatin |
6g ... Soften in water and melt in a hot water bath |
| Water |
20ml |
Seasonings
| Plain Yogurt |
150g |
| Mayonnaise |
30g |
| Sugar |
Just under 1 tsp |
| Salt |
1/5 tsp |
| Spices |
Coriander, thyme, pepper, etc. |
Garnish
| Cherry Tomatoes |
As needed |
| Baby Leaves |
As needed |
Steps
- Line a terrine mold with plastic wrap and fill it with the avocado slices.
- In a pot, combine the plain yogurt, mayonnaise, sugar, and salt, and heat over low heat. Stir in the dissolved gelatin carefully.
- Place the pot in an ice bath and stir until the mixture thickens. Add the spices and pour into the terrine mold over the avocado. Refrigerate until fully set.
- Cut the terrine into slices, plate, and garnish with cherry tomatoes and baby leaves.