Verrine betterave rouge avocat

Hello everybody, it is Louise, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Verrine betterave rouge avocat. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Verrine betterave rouge avocat, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Verrine betterave rouge avocat delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Verrine betterave rouge avocat is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Verrine betterave rouge avocat using 7 ingredients and 5 steps. Here is how you can achieve it.

#mars

Ingredients and spices that need to be Prepare to make Verrine betterave rouge avocat:

1. 1 avocat mûr
2. 500 g betterave rouge cuite
3. 6 cuillères à soupe crème liquide entière
4. Jus d'un demi citron
5. 2 cuillères à café vinaigre balsamique
6. Sel et poivre
7. 1 cuillère à soupe graines de sésame

Steps to make to make Verrine betterave rouge avocat

1. Couper l'avocat en deux.
   Enlever le noyau.
   Couper la chair en morceaux et mixer dans un saladier avec un mixeur plongeant.
2. Ajouter le jus de citron.
   Bien mélanger.
   Ajouter 2 cuillères à soupe de crème liquide entière.
   Saler et poivrer.
   Mélanger.
   Ajustement l'assaisonnement si nécessaire.
   Réserver.
3. Couper la betterave en morceaux et mixer au mixeur plongeant.
4. Ajouter la crème liquide entière restante.
   Bien mélanger.
   Ajouter le vinaigre balsamique. Saler et poivrer.
   Ajuster l'assaisonnement si nécessaire. Bien mélanger.
5. Verser la mousse de betterave rouge au fond de la verrine.
   Recouvrir avec deux ou trois cuillères à soupe de mousse d'avocat.
   Saupoudrer avec des graines de sésame.
   Réserver au froid.

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