Avocado, Beetroot & Savoury Chantilly Verrine


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

Beetroot Puree

  • 200 g beetroots
  • 1 garlic clove
  • 2 tsp red wine vinegar
  • 1 tbsp thyme leaves
  • 50g Malaysian palm oil
  • 2 tbsp sour cream

Savoury Chantilly Cream

  • 100 g cream
  • 25 g salt

For Garnishing

  • edible micro leaves


  1. Mash avocados. Mix onion, coriander and lemon juice.
  2. Add Tabasco, salt and pepper, and mix well.
  3. Cook the beetroots at 180°C for 45 minutes, until the beetroots are easily pierced to the centre.
  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
  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