Ingredients for 6 verrines (medium sizes) :
4 mature avocados
8 pieces of sweet plantain
2 lemons
Whipped cream in a pressurized container or 100cl of liquid cream if you decide to make your cream by yourself.
180g of smoked salmon, cut in dices
4 gelatine leaves
100g of lump roe
Springs of chives
Salt and pepper
Bring to the boil the lemon juice and add the gelatin which has been previously soften in col water for 5 minutes.
Remove the avocado flesh and mix it with half of the lemon juice. Add salt and add a pinch of Cayenne pepper.
Add this preparation to half of its volume in whipped cream. Mix everything.
Mix the 8 pieces of sweet plantain, previously de-frozen in 4 minutes in the microwave. Add the other half of lemon. Add salt and add a pinch of Cayenne pepper.
Add this preparation , the same volume in whipped cream. Mix everything.
In the verrines, put a layer of plantain, then 2 times the lenght of avocado, then 1 dense layer of salmon, 1 layer of avocado, and 1 layer of plantain.
Put in the freezer, and serve it 30 minutes later.
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