Avocados carpaccio with raspberries coulis recipe 4214 03229c1e-5df4-4fcb-b68e-f95e05b0a00c Crazy Leeks Crazy Leeks 11/6/2019 4:29:29 p.m. 0 0 40 4 Entrées No-cook meals Appetizers Raspberries
Avocados carpaccio with raspberries coulis

Avocados carpaccio with raspberries coulis

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10
30
4
No
Ingredients
  • 2 ripe avocados
  • 1 grapefruit
  • 250 ml (250 g) of frozen raspberries
  • 100 ml (100 g) of powdered sugar
  • 1 lemon
  • 50 ml (50 g) of unsalted and unskinned pistachio
Preparation
Side-by-side mode
  • 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 one after another. Coat with raspberries coulis. Grind roughly pistachios and spray over plates.

Avocados carpaccio with raspberries coulis

Ingredients
  • 2 ripe avocados
  • 1 grapefruit
  • 250 ml (250 g) of frozen raspberries
  • 100 ml (100 g) of powdered sugar
  • 1 lemon
  • 50 ml (50 g) of unsalted and unskinned pistachio
Preparation
Side-by-side mode
  • 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 one after another. Coat with raspberries coulis. Grind roughly pistachios and spray over plates.

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