12 portions

5 ripe avocados
3 tbsp lemon juice
12 tbsp water
3 tbsp unflavored gelatin
½ cup cilantro leaves
1 green onion white and green part
3 tbsp chopped chives
1/3 cup basil
225 gr ricotta
225 gr plain non-fat Greek yogurt unsweetened
1 tbsp mustard
1 tsp sea salt
pepper to taste
2 tbsp toasted sliced almonds

Prepare a mold by smearing it with a little olive oil or putting kitchen wrap on it.

Put 12 tablespoons of water in a small pyrex and sprinkle the gelatin, let it hydrate for 10 minutes.

Mix the rest of the ingredients (except almonds) in the juicer for a couple of minutes to form a paste.

Melt the gelatin in the microwave for 10 to 15 seconds and add to the juicer, beat to integrate well.

Pour the mixture into the mold and put it in the refrigerator for 2 or 3 hours to make it consistent.

When the mousse is firm, unmold on a serving plate and decorate with the sliced almonds and serve.

Per serving
Cal: 188.2 P: 6.4 F: 10.8 Cb: 8.4