Avocados carpaccio with raspberries coulis

Name: Avocados carpaccio with raspberries coulis
Prep time: 40 min
Cook time: 30 min
Yield: 4
Cuisine: Entrées
Ingredients: 2 ripe avocados; 1 grapefruit; 250 ml (250 g) of frozen raspberries; 100 ml (100 g) of powdered sugar; 1 lemon; 50 ml (50 g) of unsalted and unskinned pistachio

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Author: Les Cultures de chez nous

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Preparation 10

Baking 30

Portions 4

Freezing No

Ingredients Preparation

Ingredients

2 ripe avocados
1 grapefruit
250 ml (250 g) of frozen raspberries
100 ml (100 g) of powdered sugar
1 lemon
50 ml (50 g) of unsalted and unskinned pistachio

Preparation

Side-by-side mode

Prepare the coulis. Mix frozen raspberries with powdered sugar and lemon juice.
Set aside for 30 minutes to thaw.
Open avocados in half, remove the core, peel and finely mince.
Peel the grapefruit and cut into quarters whitout skin or seeds.
In four plates, spread grafruit quarters and avocados strips by inserting one after another. Coat with raspberries coulis. Grind roughly pistachios and spray over plates.