Peruvian Purple Potato Causa with Avocado Mousse and Lime
A vibrant twist on a Peruvian classic
This Peruvian Purple Potato Causa is a visually stunning and deliciously creamy appetizer, perfect for any occasion.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Potato Layer
For the Avocado Mousse
For the Garnishes
Preparation
Preparing the Potatoes
Boil Potatoes
Boil the purple potatoes in salted water until tender, about 20 minutes.
Mash Potatoes
Drain and let cool slightly, then mash with olive oil and lime juice until smooth.
Ensure potatoes are completely cool before mashing to prevent gumminess.
Season and Cool
Season with salt and set aside to cool completely.
Making the Avocado Mousse
Combine Ingredients
In a blender, combine the avocados, lime juice, and Greek yogurt.
Blend
Blend until completely smooth and creamy.
Season
Season with salt and pepper to taste.
Sieve the avocado mousse for an extra-smooth finish.
Cooking Process
Layer Base
Spread half of the potato mixture as the base layer on a serving platter.
Add Mousse
Spread the avocado mousse evenly over the potato layer.
Finish Layer
Finish with another layer of the remaining potato mixture.
Plating & Serving
Peruvian Purple Potato Causa with Avocado Mousse and Lime
Peruvian Purple Potato Causa with Avocado Mousse and Lime
Plating & Serving
Carefully slice the layered Causa into portions with a sharp knife, ensuring clean layers, and transfer each piece to a plate using a spatula.