Avocado mousse

Avocado mousse

By
From
Encyclopedia of Food and Cookery
Serves
8-10

Ingredients

Quantity Ingredient
3 teaspoons powdered gelatine
250ml chicken stock
2 large avocados, peeled, stoned and mashed
2 teaspoons chives, snipped
salt and freshly ground white pepper
2 tablespoons lemon juice
1 teaspoon worcestershire sauce
few drops tabasco sauce
125ml cream
185g Mayonnaise
2 egg whites

Method

  1. Soften gelatine in a little cold stock, then stand container in hot water until dissolved. Add remaining stock, avocados and chives, and beat until smooth. Add salt, pepper, lemon juice and Worcestershire and Tabasco sauces. Chill until mixture is consistency of unbeaten egg white.
  2. Whip cream and fold in with mayonnaise. Beat egg whites until they hold soft peaks and fold in. Adjust seasoning and pour into a wet 1.5 litre mould. Chill until set. To serve, unmould mousse onto a chilled platter.
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