Milk core with avocado foam

Milk core with avocado mousse - a delicious and unique recipe for a sophisticated appetizer

Today, I propose a recipe that combines the creamy and satisfying taste of milk core with the freshness and velvety texture of avocado mousse. This combination is perfect for impressing guests at a dinner or simply to indulge yourself over the weekend. It is also a quick recipe, suitable for busy days, but does not compromise on flavor.

Preparation time: 30 minutes
Cooking time: 10 minutes
Total time: 40 minutes
Number of servings: 3

Ingredients:

- 3 pieces of milk core
- 2 tablespoons of flour
- Oil for frying
- For the avocado mousse:
- 1 ripe avocado
- 1 tablespoon of olive oil
- Juice from half a lemon
- 1 teaspoon of Dijon mustard
- Salt to taste
- 100 ml of heavy cream
- 1 tablespoon of freshly chopped dill

Step-by-step preparation:

1. Preparing the milk core: Start by cutting the milk core into pieces about 2-3 cm. Use a sharp knife to make this step easier. Then, using a teaspoon, scoop out the core from each piece, forming small cups. These will be filled later with the avocado mousse.

2. Preparing the batter: In a bowl, mix the 2 tablespoons of flour with a little water or milk until you obtain a smooth batter. The consistency should be similar to that of pancake batter. If you have a little time, let the batter rest for a few minutes – this step helps achieve a fluffier result.

3. Frying the cups: In a skillet, heat the oil over medium heat. Dip each cup in flour, shake off the excess, then dip it in the pancake batter. Carefully place the cups in the skillet and fry them until golden and crispy on all sides, about 2-3 minutes on each side. Once done, remove them to an absorbent paper towel to remove excess oil.

4. Preparing the avocado mousse: In a bowl, combine the avocado pulp with lemon juice, olive oil, Dijon mustard, and a pinch of salt. Use an immersion blender to achieve a smooth paste. It should have a creamy texture, perfect for filling the cups.

5. Adding the cream: Whip the heavy cream until it becomes firm. Then, gently fold the avocado mousse into the whipped cream, adding the chopped dill as well. This step adds a note of freshness and an aromatic flavor, enriching the dish.

6. Assembly: Fill each cup with the avocado mousse using a teaspoon or a piping bag for a more elegant appearance. Garnish with a few dill leaves for a pop of color and flavor.

Serving suggestions:
These milk core cups with avocado mousse are served warm, right after preparation. They are perfect alongside a glass of dry white wine or freshly squeezed lemonade, which will add a pleasant contrast.

Nutritional information:
Each serving contains approximately 250 calories, making it a healthy and filling choice. The milk core is rich in protein, while avocado provides a healthy dose of monounsaturated fats, beneficial for the heart. Additionally, dill adds essential vitamins and minerals.

Possible variations:
If you want to experiment, you can replace the Dijon mustard with a spicy pepper paste for a spicier flavor or add some chopped cherry tomatoes to the avocado mousse for a touch of sweetness. You can also try adding a few thin slices of crispy bacon for a savory flavor.

Frequently asked questions:
- Can I use another type of cheese instead of milk core?
Yes, you can use feta cheese or goat cheese, but the taste will be different.
- How can I store the cups?
They are best consumed fresh, but you can keep the avocado mousse in the fridge for a day.
- Is this a vegetarian recipe?
Yes, this recipe is vegetarian and can be included in various diets.

I hope this milk core with avocado mousse recipe brings you joy in the kitchen and on your table. Experiment, adapt, and savor every bite!