By Chef Jean Michel

Serves : 10 verrines



  • 2 avocadoes
  • 1 tsp coriander leaves, chopped
  • 1 lemon, juiced
  • 1 onion, chopped
  • a few drops of Tabasco

Beetroot Puree:

  • 200 g beetroot
  • 1 garlic clove
  • 2 tsp  red wine vinegar
  • 1 Tbsp Thyme leaves
  • 50g Malaysian palm oil
  • 2 Tbsp sour cream

Savory Chantilly Cream:

  • 100g cream
  • 25g salt

For garnishing

  • edible micro leaves


  1. Mash avocados. Mix onion and coriander and lemon juice.
  2. Add Tabasco, salt and pepper, and mix them well.
  3. Cook the beetroot at 180°C for 45 minutes, until the beetroot are easily pierced to the center.
  4. Chop the flesh and place in a blender with garlic, vinegar, thyme and Malaysian palm oil. Season and blend to a smooth puree. Reserve in a piping bag.
  5. Whip cream with salt in a cold bowl until it becomes
  6. Assemble the verrine : place the guacamole at the bottom, followed by beetroot puree and lastly, pipe the Chantilly
  7. Garnish with the micro green leaves