Ingredients
-
g guacamole, sieved
-
g lemon juice
-
pinch salt
-
pinch pepper
-
g Millac Gold Double
-
g horseradish
-
g Millac Gold Double
-
g Chardonnay white wine
-
12 pcs celery sticks (10cm long)
-
g chopped tomato (drained)
-
diced chives & tomato, celery leaves to garnish
Method
-
1
Step 1
Mix the sieved guacamole with lemon juice. Season with salt and pepper.
-
2
Step 2
Add liquid Millac Gold Double A and horseradish, season and place in the chiller.
-
3
Step 3
Whip up Millac Gold Double B and the white wine to the desired consistency, add into the guacamole.
-
4
Step 4
Fill the base of the celery stick with drained chopped tomato.
-
5
Step 5
Pipe the guacamole mousse onto the celery sticks and decorate with fried celery leaves and chives
-
175 g guacamole, sieved
-
3 g lemon juice
-
pinch salt
-
pinch pepper
-
30 g Millac Gold Double
-
10 g horseradish
-
100 g Millac Gold Double
-
13 g Chardonnay white wine
-
12 pcs celery sticks (10cm long)
-
90 g chopped tomato (drained)
-
diced chives & tomato, celery leaves to garnish