• 100 grams of avocado mousse
  • 1 slice of rye bread
  • 100 grams of mascarpone on taste
Starter/Side Dish

Grind a slice of rye bread into the chopper. Use a round mold and make a bottom with the rye bread crumb.
Above this, a layer of mascarpone. Make the third layer of avocado mousse. Finish with a small layer of mascarpone.
Put this in the freezer for a short time to stable the tartar.
Garnish with a few slices of avocado and tomato cubes. Around a few drops of basil oil and some mango chutney.