1 minute read
Oysters on the Half Shell with Avocado Pearls
FOIE GUAC ‘CRÈME DE LA CRÈME’
This versatile crème can be used in many ways but is particularly special when spread across a beautiful platter with toppings, as pictured. Once you’ve made it, you’ll find it becomes your go-to for parties.
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INGREDIENTS
1 avocado, pit and skin removed 4 tbsp. mayonnaise 50g coconut oil Juice and zest of 1/2 lemon
EQUIPMENT NEEDED
Food processor or blender
METHOD
1 To make the crème, combine all the ingredients except for the toppings in a food processor and pulse until completely smooth, scraping downs the sides as you go. Season to taste, then refrigerate it for at least 3 hours to let the flavors infuse and for the mixture to set. 1 small shallot , finely chopped Sea salt and pepper Toppings (optional): pomegranate seeds, rose petals, chilli flakes, baby basil, poppy seeds, pumpkin seeds, extra-virgin olive oil, cress
2 Serve this spread on toast, in sandwiches, as a dip or table butter during meals. If you wish, you can serve it spread out on a plate with the toppings of your choice, as per the photo.
SERVES 2-4