Avocado and lime mousse (the traditional Mexican recipe)
Take an equal number of avocados and limes
Blend the pulp of the first with the juice of the second, add sugar to taste. That’s all, good.
Avocado, Passion fruit and lime mousse (today’s DPC shoot special variation)
5 avocados
5 limes
8 passion fruits
1 cup whipping cream
Half an envelope gelatin
Sugar
Blend in a food processor the avocado pulp, limejuice and sugar to taste.
Heat the juice of the passions fruits and dissolve the gelatin into it
Add the liquid with the avocado paste, refrigerate until mixture starts to set
Then whip the cream and gently fold together.
There you go, delicious!
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Place: 11 out of 58 Avg (all users): 6.4777 Avg (commenters): 7.8235 Avg (participants): 6.2391 Avg (non-participants): 6.5766 Views since voting: 1698 Votes: 157 Comments: 19 Favorites: 0
The composition of this shot is wonderful, the cropping is also well doen and the setting is close to perfect. But the lighting, the colors seems off a bit, also what is that being reflected in the spoon? :) A 7 to start
Elegant thro and thro, beautiful shot. excellent compostion, 'flat' colored fall leaves compliment and off set the 'flashy' feel of the dinnerware to create a balanced and pleasing shot. Excellent work, my choice for the blue.
Well.. I'm not sure how tasty this is, but it looks pretty! I like the choice of dinnerware, mixed with the background of leaves and the like it gives the photo a bit of extra detail and interest. The green is a bit unappealing on its own - but it works in the shot. Lighting looks good. Would prefer the dishes weren't cut off on the side. Good image! 7
Very nice composition and good balance of colours with that vibrant green. Light or exposure seems a touch too dark though - would prefer the whites of the china to look really white.
This is a very intersting still life. I like the compostion. I question the use of the victorian style service w/ it though. Something more rustic maybe would have fit better. Also the mousse is rather lost. in all that is going on. It also doesn't look quite real. But it sounds like an inovative recipe.
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