Creamy and luscious, this avocado espuma adds a fresh twist to salads and tacos. Quick to whip up and utterly delicious!
Peel and core the ripe avocados. Blend all ingredients until smooth, then season with salt to taste.
Step 2
Strain the mixture through the Mosa Funnel & Sieve directly into a 0.5 L Mosa Whipper. Attach one Mosa Cream Charger and shake vigorously.
Step 3
Refrigerate the Whipper for at least 6 hours to chill. Shake vigorously once more before serving.
Note: For a 1 L Mosa Whipper, double the ingredients and use two Mosa Cream Chargers, shaking well after each. For a 0.25 L Mosa Whipper, halve the ingredients.
