Pistachio mousse with avocado

Extremely tasty, long, cold! Three words that can describe the pistachio mousse, but the effort cost her result. Chef - Pastry Catering Dnepr company offers you an amazing recipe heed. The question is why for a long time ?! After 8 - 10 hours a dessert becomes a very delicate structure. Why is it cold! Cold gives some similarity with the sorbet. Let's get started.

You will need:
Avocado - 3 pieces
Honey - ½ cup
Unsalted pistachios - 1 cup
Water - ¼ cup
Lime juice - 1 teaspoon
A pinch of sea salt

Where to begin:

1. Peeled shells unsalted pistachios zamochitn in drinking water for three hours, then drain and dry nuts, laying on a clean kitchen towel.
2. Peresypte pistachios in a bowl of a blender, add honey, a tablespoon of water and whisk until smooth. Transfer the weight of pistachio in a bowl and refrigerate postavte five hours or overnight.
3. Chilled Avocado (available with pistachio mass removed for five hours in the fridge) clean from skin, remove seeds, cut into small pieces.
4. Diced avocado with pistachio weight load in the bowl of a blender, add one teaspoon of lime juice, a pinch of sea salt and a quarter cup of water.
5. At high speed, beat the avocado with pistachio until smooth. The resulting mass lay on the molds, cover with cling film and refrigerate postavte - five hours.
6. Before serving, ready mousse Garnish with chopped mint leaves or pistachios - they can, for example, further fry in a dry frying pan for flavor. Bon appetit, dear!