David Chang, Peter Meehan

Avocado Purée

Preparation info
  • Makes about

    175 g

    • Difficulty

      Complex

Appears in

#27Momofuku
Momofuku

By David Chang and Peter Meehan

Published 2009

  • About

Prepare the purée as close as possible to the time you intend to serve it.

Ingredients

  • 1 ripe Hass avocado, halved, stoned and peeled
  • Pinch of citric acid
  • Pinch of course sea salt

Method

  1. Chill the avocado until cold, or for up to 5 hours.
  2. Combine the avocado, citric acid, salt and sugar in a blender. Blend until smooth, then pass the purée through a tamis or sieve into a small bowl and reserve, with a piece of cling film pressed up against the exposed surface of the purée, until ready to serve.