This original mixture will hopefully delight those who are accustomed to tasting "standard" verrines where creamy avocado meets crisp cucumber, elevated by delicate tarragon. A harmony of textures and flavors that transforms the simple verrine into a gastronomic creation. You can prepare everything in advance: the mousse keeps refrigerated for 24 hours, the diced courgette marinates separately with no issue. Remove from the fridge 30 minutes before serving so the flavours wake up. And if you find lobster or langoustine at the market, a thin slice on top, no one will complain.
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Ingredients

  • cucumber and avocado mousses with fresh tarragon for 8 to 10 verrines:
  • 1 ripe avocado
  • 1 small cucumber peeled, seeded and cut into large pieces
  • 1 small raw zucchini cut into very fine small dice (small mirepoix)
  • 10 fresh tarragon leaves washed and roughly chopped
  • 10 mint leaves washed and roughly chopped
  • 1 lemon juice 1 tablespoon olive oil
  • salt pepper from the mill
  • a few pink peppercorns