An original aperitif made with three different mousses (tuna, bell pepper and avocado), served with delicious thyme shortbread. Something to impress your guests!
Prep Time: 45 minutes
Baking Time: 30 minutes at 390° F (200° C)
Rest Time: 1 hour
Difficulty: easy
For the shortbreads:
1. Preheat the oven at 390° F (200° C).
2. In the food processor bowl, mix the flour, baking powder, butter and thyme until a sandy mixture is obtained.
3. Add the egg, salt and pepper and mix until a dough is obtained.
4. Roll out the dough with a roller, on a floured work surface, to a thickness of 0.2 inch (0.5 cm).
5. Using the cookie cutter of your choice (here, pineapples), cut out shapes. Place the shortbreads on a baking sheet covered with parchment paper.
6. Bake for about 10 minutes.
For the red bell pepper mousse:
1. Use the hot oven to grill the bell pepper in a dish for 20 minutes at 390° F (200° C).
2. Remove the skin, open it, remove the seeds.
3. In a blender, blend the bell pepper with Philadelphia cheese and salt.
4. Put in a bowl and leave to set in the refrigerator for at least 1 hour.
For the tuna mousse:
1. Drain the tuna and put it in a bowl.
2. Crush it with a fork. Add the plain yogurt and salt to taste.
3. Put in the refrigerator.
For the guacamole: prepare at the last minute, just before serving, because guacamole tends to darken very quickly when prepared, unless you spread lemon juice on top.
1. Simply cut the avocados by the middle, and recover the flesh with a tablespoon.
2. Place the flesh on a shallow plate and crush with a fork.
3. Add salt or guacamole spices and mix well.
Offer the three mousses with the shortbreads, which gives your guests a wide choice.
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