Recipes
Date posted: 05/02/2024
Ingredients
| Guacamole, sieved | 175g |
| Lemon juice | 3g |
| Millac Gold Double | 130g |
| Horseradish | |
| Chardonnay white wine | 13g |
| Celery sticks, 10cm long | 12 |
| Chopped tomato, drained | 90g |
| Celery leaves, fried | |
| Chives, diced |
Method
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- Mix the sieved guacamole with lemon juice. Season with salt and pepper.
- Add 30g liquid Millac Gold Double and horseradish, season and place in the chiller.
- Whip up the remaining 100g Millac Gold Double and the white wine to the desired consistency, add into the guacamole.
- Fill the base of the celery stick with drained chopped tomato.
- Pipe the guacamole mousse onto the celery sticks and decorate with fried celery leaves and chives.