AVOCADO ESPUMA WITH TOMATOES

Dice the tomatoes and mix them in a bowl with a little tomato paste, then season lightly with salt. Fill a small portion of the tomatoes into the bottom of each glass.

For the espuma, blend the peeled avocados, lemon juice, mascarpone, heavy cream, salt, and pepper with a hand blender until smooth. Then, pass the mixture through a funnel and sieve into a 0.5 L Kisag Whipper.

Charge the whipper with one charger (cartridge) and shake vigorously about 8–10 times. Then, carefully dispense the mixture over the tomatoes in the glass and garnish with some fresh basil. For best results, place the filled whipper in the refrigerator for about 1–2 hours before serving.

With its airy texture and the rich combination of mascarpone and cream, this avocado espuma is truly versatile. Served on a bed of tomatoes, it forms the perfect base for an elegant appetizer or a sophisticated apéro.

Here are the best pairings:

Seafood and Fish
The acidity of the lemon and the mildness of the avocado harmonize beautifully with seafood.
Try it with:
- King prawns: Placed warm on top of the espuma.
- Salmon tartare or smoked salmon: The saltiness of the fish creates a wonderful contrast
- Scallops: Briefly seared at high heat, they complement the fine texture of the avocado espuma perfectly.

Crunchy Sides (for texture contrast)
Since the espuma is very soft, the palate benefits from a bit of "crunch." You can achieve this with:
- Homemade crostini: Thin baguette slices toasted in olive oil.
- Tortilla chips: For a modern, casual twist.
- Parmesan crisps: Oven-baked cheese adds a spicy, salty, and crunchy component.

Vegetarian Enhancements
Excellent vegetarian additions include:
- Toasted pine nuts: Simply sprinkle them on top as a garnish.
- Buffalo mozzarella: Mix small mozzarella pearls into the diced tomatoes.
- Grilled peppers: For a variation, use finely diced, skinned peppers as a base instead of the tomato purée mentioned in the recipe.

As Part of a Full Menu
Served in small glasses, this recipe is perfect as an:
- Amuse-bouche: A sophisticated "greeting from the kitchen."
- BBQ side dish: This espuma pairs exceptionally well with grilled turkey steaks or chicken breast fillets.