Avocado mousse

Avocado mousse


1 person made this

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

MarlowMethodistChurch Buckinghamshire, England, UK

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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