
CILBIR - Chef Recipe by Coskun Uysal from Tulum Restaurant
Organic chicken egg with smoked yoghurt, crispy chicken skin, brown butter crumble and sumac brow...
Cacao Mousse:
1/4 cup raw cacao powder
1 large banana, peeled and sliced
200g avocado flesh
85g raw honey
35g young coconut meat
90g maple syrup
1 Tbs freshly squeezed lime juice
80g cacao butter, at room temperature
Pinch of salt
To serve:
1 1/2 cups raspberries
35g shelled pistachios chopped
Cacao Mousse:
Place all of the ingredients, except the cacao butter and salt in a blender until well combined. Add the cacao butter and salt and blend until smooth and emulsified.
Spoon into serving glasses, cover and refrigerate for at least a couple of hours or until set.
To serve:
Scatter the fresh raspberries on top of the mousse and sprinkle with pistachios.
Recipe provided by Post
Organic chicken egg with smoked yoghurt, crispy chicken skin, brown butter crumble and sumac brow...