Avocado mousse

    2 hours 15 min

    A deliciously creamy and substantial dinner party starter if served with prawns. You can serve it with crackers if you prefer.


    Buckinghamshire, England, UK
    21 people made this

    Serves: 6 

    • 2 ripe avocados, peeled and stones removed
    • 1 sachet gelatine
    • 4 tablespoons water
    • 125ml chicken stock
    • Freshly ground black pepper
    • 1 clove garlic, crushed
    • 1 tablespoon lemon juice
    • 250ml mayonnaise
    • 125ml double cream, lightly whipped
    • Cooked prawns, for serving

    Prep:15min  ›  Extra time:2hr chilling  ›  Ready in:2hr15min 

    1. Place gelatine and water in a small bowl; stand in a saucepan of hot water until the gelatine dissolves.
    2. Place the avocado, gelatine, chicken stock, pepper, garlic, lemon juice and mayonnaise into a food processor or blender; process until smooth. Gently fold in the whipped cream.
    3. Turn into a lightly wet ring mould or dish and refrigerate until set, about 2 hours.
    4. Turn out and serve on a plate or cake stand, garnished with prawns.

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