Peanut brioche with whipped avocado (Frank Rosin)
DIFFICULTY
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 50 g Peanut Butter
- 2 Protein
- 40 g ground salted peanuts
- 12 discs Brioche (3 mm thick and 2,5 cm in diameter)
- 1 TABLESPOON Butter
- 1 ripe avocado
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp Sweet Chili Sauce for Chicken
- 1 finely diced red pepper
Directions
- 1
Dissolve the peanut butter and stir with egg white and peanuts until smooth.
- 2
Spread this mixture on the brioche slices, always place three pieces on top of each other and toast in a pan with some butter.
- 3
Peel the avocado and remove the core. Season the flesh with salt, pepper, sugar and sweet chilli sauce to taste, beat until creamy and add the diced peppers.
- 4
Cut off the avocado cream with a teaspoon of cam, place on the warm peanut brioche and serve immediately.
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