Avocado with black garlic cream

For 4 portions

• 8 Floregano
• 4 Oyster Leaves
• 4 Yka Leaves
• 8 stems Sakura Cress
• 2 Jasmine Blossom flowers
• 5 avocados
• juice from ¼ of a lemon
• 25gr melted butter
• 8 salted pistachios
• 2 dashes tabasco sauce
• 4 tbsp crème fraiche
• 1 tsp garlic paste
• 60gr Dukkha nuts
• 12 small slices of bread wafers
• white ground pepper
• fine sea salt

• Peel and cut each avocado in half, remove the stone and reserve 4 half to fill and the other two to make the guacamole. 
• To make the guacamole, cut the avocado into pieces and place in a blitzer with the lemon juice, dash of tabasco and seasoning. Blitz and reserve. 
• Brush each face (side cut) of the 4 halves with the melted butter, put face down into the Dukkha nuts and fill each cavity with the guacamole. 
• Finish each avocado with 2 Floregano, 2 pistachios, the bread wafer, and Sakura Cress. 
• To make the black garlic cream, mix the crème fraiche with the black garlic paste and season to taste. 
• Serve with a few petals of Jasmine Blossoms, the Oyster Leaves and Yka Leaves.  

Recipe: Franck Pontais