• With the soft and silky texture that an avocado has, it is perfect against the salty and toasted flavours of the bacon and cauliflower. Cook’s tip: This avocado mousse topped with cauliflower and bacon crumbs is best served as individual starters. Serve the mousse in pretty glasses with long spoons. You can also serve it in a big dish as a spread or dip for guests to help themselves to. 

    Avocado mousse topped with cauliflower and bacon crumbs

    Serves: 6
    Cooking Time: 40 minutes

    Ingredients

    • Mousse

    • 3 avocados, peeled and stones removed
    • juice of 1 small lemon
    • 15ml (1 tbsp) creamed horseradish
    • 5ml (1 tsp) wholegrain mustard
    • 125ml (½ cup) sour cream
    • salt and freshly ground black pepper, to taste
    • Crumbs

    • 250g streaky bacon
    • 150g cauliflower florets, washed
    • 30ml (2 tbsp) fresh chives, chopped
    • watercress, to garnish (optional)
    • small cauliflower florets, to garnish
    • sourdough or Melba toast, to serve

    Instructions

    1

    Preheat the oven to grill.

    2

    For the mousse, blitz everything together in a blender until smooth. Season to taste. Divide the mixture among 6 small serving glasses and leave in the fridge to set.

    3

    For the crumbs, place the bacon on a lined baking tray and grill until golden and crisp, 10 – 15 minutes. Place the raw cauliflower in a food processor and process until it resembles coarse breadcrumbs. Heat a dry pan over high heat, add the cauliflower crumbs and toast until golden and crisp, about 5 – 7 minutes. Keep a close eye on them to avoid burning.

    4

    Place the crispy bacon in the food processer and blend until it resembles coarse breadcrumbs. Add to the pan with the cauliflower, stir to combine and cook, 5 minutes. Remove from the heat and stir in the chopped chives.

    5

    Remove the mousse from the fridge, spoon some of the crumbs on top and garnish with watercress and cauliflower.

    6

    Serve with the toast on the side.

     

     

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