Avocado verrines with goat cheese and honey mousse

Avocado verrines with goat cheese and honey mousse

Name: Avocado verrines with goat cheese and honey mousse
Prep time: 30 min
Total time: 30 min
Yield: 4 people
Cuisine: French
Ingredients: 1 Soignon Unripened goat log Garlic and Herbs, 125g; 2 avocados; 1 tbsp honey; 30 ml light cream; Salt and pepper; The juice of half a lemon; Equipment needed: a siphon, 2 gas cartridges, a conical sieve, and a mixer

Fresh goat logs

Serves 4 servings

Preparation 30 minutes

Ingredients

1 Soignon Unripened goat log Garlic and Herbs, 125g
2 avocados
1 tbsp honey
30 ml light cream
Salt and pepper
The juice of half a lemon
Equipment needed: a siphon, 2 gas cartridges, a conical sieve, and a mixer

Method

Make the goat cheese and honey mousse: Mix the entire Soignon Unripened goat cheese log with the cream.

Season with salt and pepper and add the honey. Mix again. Strain the mixture with the sieve.

Pour into the siphon, close it, and release the gas from one cartridge into the siphon, then shake and repeat with the second cartridge. Set aside in the fridge for 2 hours in a horizontal position.

Squeeze half a lemon to get the juice.

Peel the avocados and remove the pits. Cut them into cubes and sprinkle the lemon juice on them generously. Season with salt and pepper. Divide among the verrines.

Shake the siphon well and then spray the goat cheese mousse on top of the avocados. Serve immediately.

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To make this recipe

Unripened goat log Garlic and Herbs, 125g

Method

Make the goat cheese and honey mousse: Mix the entire Soignon Unripened goat cheese log with the cream.
Season with salt and pepper and add the honey. Mix again. Strain the mixture with the sieve.
Pour into the siphon, close it, and release the gas from one cartridge into the siphon, then shake and repeat with the second cartridge. Set aside in the fridge for 2 hours in a horizontal position.
Squeeze half a lemon to get the juice.
Peel the avocados and remove the pits. Cut them into cubes and sprinkle the lemon juice on them generously. Season with salt and pepper. Divide among the verrines.
Shake the siphon well and then spray the goat cheese mousse on top of the avocados. Serve immediately.