Anchovy mousse with avocado

00931 ANCHOVY with AVOCADO MOUSSE INGREDIENTS for 4 PEOPLE 2 lemons untreated grossi, an avocado, 200 g of anchovies, pasta 250 g Philadelphia cheese, 125 g yoghurt, an egg, a tablespoon of capers, 10 g of sweet mustard, shallots, 3 tablespoons of lemon juice, a sprinkling of black pepper in grains, salt.

Wash the lemons well, rubbing the Peel with a brush under running water.

Peel then bleed, make a killing in the juice and the cloves into a bowl.

Peel, wash, dry well the shallot.

Tritatelo finely with a Crescent.

Put in a large bowl of anchovy paste and knead dough with a spoon to soften.

Add the cheese, yogurt, mustard and chopped shallots.

Knead the mixture until it becomes smooth and creamy.

Stir the lemon pulp and juice, add salt and mix (keep aside 2 tbsp of lemon juice for the avocado).

Whip egg whites well stop the egg with a pinch of salt.

Embed the anchovy mixture gently to not disassemble, stirring with a spoon from the bottom up.

Let rest 30 minutes then the mousse in the refrigerator, covered with kitchen film.

Then remove the mousse from the refrigerator.

Peel avocados, cut in half and remove the central core; sprinkling with lemon juice kept aside.

Cut into slices thick enough.

Fill a pastry bag with star-shaped mouth with cold mousse.

Arrange on plate single avocado slices to fan, you get 2 sprigs of mousse.

Proceed to the preparation of all dishes.

Serve immediately.