Avocado Mousse with Soy Sauce Gelée

Avocado is popular ingredient for many foods, such as guacamole. I created a very creamy dish using avocado along with tofu. It is a smooth mousse with the Japanese flavor of soy sauce gelée (jelly). This is a great combination of western flavors and Asian flavors.

Avocado Mousse with Soy Sauce Gelée

このページを印刷

(Recipe by:Chef Yasue Siewert)

Times

Cook: 15 minutes
Inactive: 1 hour

Yield

Makes 10 to 12 decorative spoon

Ingredients

(for avocado mousse)
½ ripe avocado, skin removed, pitted and diced
½ cup silken tofu, crushed
1 tsp lemon juice
2 tbsp milk
2 tbsp heavy cream
a pinch of salt
1 drop of honey
1¼ tsp unflavored gelatin

(for soy sauce gelée (jelly) )
1 tbsp soy sauce
¼ cup water
½ tsp white wine
1½ tsp sugar
½ tsp unflavored gelatin

some chives for garnish, minced

Directions

To make the avocado mousse, mix the milk, heavy cream, salt, honey, and gelatin in a non-metal bowl, and microwave for about 30 seconds. Mix it well until gelatin completely dissolves. Purée the avocado and lemon juice in a food processor, add the tofu and gelatin mixture and blend until smooth. Transfer the mousse mixture into a container and place in the refrigerator until firm, at least 1 hour.

To make the soy sauce gelée, mix the soy sauce, water, white wine, sugar, and gelatin in a non-metal bowl, and microwave for about 30 seconds. Mix it well until gelatin completely dissolves. Transfer the soy sauce mixture into a container and place in the refrigerator until firm, at least 1 hour.

To serve, using a melon baller, scoop out balls from the avocado mousse and place it on a decorative spoon. Using a (non-decorative) spoon, get about ½ tsp of soy sauce gelée and place over the mousse. Garnish with chive, serve cool.

* You can also place the mousse into a small glass instead of a container, chill for 1 hour, and serve with soy sauce gelée on the top.

* If you can find "Mentsuyu" (soba dipping sauce) in an Asian market, you can use it for the gelée. Mix ¼ cup of mentsuyu, ¼ cup of water, and gelatin in a non-metal bowl, and microwave for about 30 seconds. Mix it well until gelatin completely dissolves. Continue the rest of the recipe with this mentsuyu gelée in place of the soy sauce gelée. This is a more traditional Japanese taste and goes great with the avocado mousse.

All the articles, recipes, and images are property of Food Couture, LLC. Unauthorized use of our copyrighted material is strictly prohibited.

Post a Comment