Ingredients

  • 2 ripe avocados
  • 1 grapefruit
  • 250 ml (250 gr) of frozen raspberries
  • 100 ml (100 gr) of powdered sugar
  • 1 lemon
  • 50 ml (50 gr) of unsalted and unskinned pistachio
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Preparation

  • Prepare the coulis. Mix frozen raspberries with powdered sugar and lemon juice.
  • Set aside for 30 minutes to thaw.
  • Open avocados in half, remove the core, peel and finely mince.
  • Peel the grapefruit and cut into quarters whitout skin or seeds.
  • in four plates, spread grafruit quarters and avocados strips by inserting. Coat with the raspberries coulis. Grind roughly pistachios and spray over plates.

Chef's notes

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