Crab and avocado mousse and beetroot

Recipe by: Magimix

★ ★ ★ ★ ★ ☆ 50 ratings

Preparation : 20 min

Cooking : 0 min

Total time : 3 h 20

Rest : 3 h

Accessories :

6 people

0.5 lemon

240 g crab

2 bunches dill or chives

1 tbsp mayonnaise

1 pinch salt

1 pinch pepper

3 avocados

1 pinch chilli

200 ml double cream

1 tsp Himalayan pink salt

0.5 cooked beetroot

Associated products

COOK EXPERT

RECIPE STEPS

1Juice the lemon and chop the chives. Add all of the ingredients into the metal bowl. Run the program.

2 bunches dill or chives
1 tbsp mayonnaise
1 pinch salt
1 pinch pepper
3 avocados
0.5 lemon
240 g crab

Expert | 01:30 / 10 / __°C

2Refrigerate the crab and avocado mousse for at least 3 hours. About 40 minutes before serving, prepare the beetroot whipped cream.

3Refrigerate the cream and the whisk for at least 30 minutes before starting.

200 ml double cream

4Finely chop the cooked beetroot and push through a fine mesh wire strainer to obtain a pulp.

0.5 cooked beetroot

5Chill the metal bowl by putting a few ice cubes into it and running the program.

Crushed ice | 01:00 / Auto /

6Empty then thoroughly dry the bowl. Fit the whisk, pour the cream into the bowl, remove the cap from the lid and run the program.

200 ml double cream

Expert | 02:30 / 7 / __°C

7Depending on the type and temperature of cream used, it may be necessary to restart the program for a couple of minutes. Watch the cream carefully so that the it does not become butter.

Expert | 01:00 / 7 / __°C

8When the cream starts to thicken and hold its shape, add the salt and beetroot pulp. Run the program.

1 tsp Himalayan pink salt

Expert | 00:05 / 7 / __°C

9Remove the mousse from the refrigerator and spoon into small serving cups. Decorate each one with small swirls of beetroot whipped cream. Sprinkle with chilli powder before serving.