Avocados carpaccio with raspberries coulis
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.
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