4 1/2 c. yucca, medium diced, fried, seasoned with salt
6 T. pico de gallo, prepared, brunoise
3 c. guacamole espuma, sub-recipe
1 1/2 c. Avocados From Mexico, stage 4, puréed
1/2 c. red onion, rough chopped
1 c. cilantro, picked
1/2 c. lime juice, fresh
1 T. jalapeño
1 t. garlic, sliced
1 t. salt, kosher
3/4 c. water
1 t. gelatin, hydrated (2 packets: 1 cup water)
4 ea. NO2 charges
In a clay bowl, layer .75 cup of fried yucca, 1 Tablespoon of Pico De Gallo, and .5 cup of guacamole espuma.
Guacamole Espuma: In a vitamix or other food processor, blend all ingredients until they're smooth. If mixture appears too viscous to come out of an isi canister, thin with more water. Pour 2 cups of avocado base into a 1L isi canister. Close lid tightly. Without shaking, use one NO2 charge and release gas to purge the canister of oxygen. Use 3 more NO2 charges and shake canister viciously for 2-3 minutes. Let espuma set under refrigeration for at least 3 hours before use.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!