Caribbean style Guacamole "Féroce d'avocat"

Ingredients : 500 grs fresh avocado puree 150 grs rinsed and grilled codfish 50 grs cassava flour 50 grs thin sliced onion and a bunch of chives Salt, pepper and hot pepper

Preparation : Mix all the ingredients and keep refrigerated at least 4 hours.

Light coconut custard and passion fruit coulis

Ingredients : 50 cl coconut milk 40 cl milk 160 grs sugar 2 à 3 gelatine leaves

Preparation : Boil both liquids together with the sugar. Soak the gelatine in water and ice cubes for 10 minutes. Add the gelatine in the hot milk and keep refrigerated for at least 8 hours. Serve with a passion fruit coulis.