Avocado on a Raspberry Coulis
Serves: 4
Ready in: Under 15 Mins
Avocado on a Raspberry Coulis
Ingredients
For the raspberry coulis
- 350g raspberries
- 2 tbsp water
- 2 tbsp sugar
- 2 tbsp olive oil
- 1 tbsp raspberry or wine vinegar
- salt and freshly ground black pepper
For the avocados
- 3 small-medium ripe avocados
- a squeeze of lemon juice
To garnish
- a few pink peppercorns
- sprigs of watercress
Method
-
1
Blend the raspberries to a purée with the water and sugar. Pass them through a sieve set over a saucepan. Bring to the boil then heat gently for one minute, to make the sauce clear and glossy.
-
2
Add the oil, vinegar and a little salt and pepper to the raspberry mixture. Set aside until ready to serve, or cool and freeze at this point.
-
3
Halve the avocados and carefully remove the skin and stones. Squeeze a little lemon juice over each avacado half and season with a little salt. Cut the avocados into fairly thin slices, as shown in the pictures.
-
4
Pour a pool of raspberry coulis onto six individual serving plates. Carefully place a cut avocado half on top of the coulis, so that the avocado keeps its shape: a palette knife might be helpful for this.
-
5
Garnish the avocado with watercress sprigs and a scattering of pink peppercorns.
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Avocado on a Raspberry Coulis was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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For the raspberry coulis
- 350g raspberries
- 2 tbsp water
- 2 tbsp sugar
- 2 tbsp olive oil
- 1 tbsp raspberry or wine vinegar
- salt and freshly ground black pepper
For the avocados
- 3 small-medium ripe avocados
- a squeeze of lemon juice
To garnish
- a few pink peppercorns
- sprigs of watercress
-
1
Blend the raspberries to a purée with the water and sugar. Pass them through a sieve set over a saucepan. Bring to the boil then heat gently for one minute, to make the sauce clear and glossy.
-
2
Add the oil, vinegar and a little salt and pepper to the raspberry mixture. Set aside until ready to serve, or cool and freeze at this point.
-
3
Halve the avocados and carefully remove the skin and stones. Squeeze a little lemon juice over each avacado half and season with a little salt. Cut the avocados into fairly thin slices, as shown in the pictures.
-
4
Pour a pool of raspberry coulis onto six individual serving plates. Carefully place a cut avocado half on top of the coulis, so that the avocado keeps its shape: a palette knife might be helpful for this.
-
5
Garnish the avocado with watercress sprigs and a scattering of pink peppercorns.
Avocado on a Raspberry Coulis was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
