Avocado on a Raspberry Coulis
Serves: 4
Ready in: Under 15 Mins
Ingredients:
[hd]For the raspberry coulis[/hd]350g raspberries
2 tbsp water
2 tbsp sugar
2 tbsp olive oil
1 tbsp raspberry or wine vinegar
salt and freshly ground black pepper
[hd]For the avocados[/hd]
3 small-medium ripe avocados
a squeeze of lemon juice
[hd]To garnish[/hd]
a few pink peppercorns
sprigs of watercress
method:
- 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.
- 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.
- 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.
- 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.
- Garnish the avocado with watercress sprigs and a scattering of pink peppercorns.
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