250 g Acocados, peeled
6 TBS Bouillon or vegetable fond
100 g Bechamel
7 sheets of gelatine
250 g whipped cream
1/16l white wine
Salt, pepper and a prize of sugar
Soak the gelatin in cold water. Bring to boil the avocado with the bouillon and the white wine, add the Bechamel. Flavour the mixture with salt, pepper and sugar and mash it. Add the gelatine without water and stir it until it is smooth – then chill it. Fold in the whipped cream and cool it 2 hours in the fridge.