Avocado Aspic Recipe
Ingredients
| Plain gelatin - 1 envelope | ||
| Water | 1/2 Cup (16 tbs) | |
| Unsweetened grapefruit juice - 1 cup | ||
| Extra-ripe avocados - 2, mashed | ||
| Worcestershire sauce | 1 Teaspoon | |
| Tabasco sauce | 1/2 Teaspoon | |
| Onion | 2 Tablespoon, minced | |
| Seasoned salt | 1/2 Teaspoon | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Cherry tomatoes - as required (for garnish) | ||
Directions
MAKING
1) In a bowl, soften the gelatin in cold water, then stir over hot water, until dissolved.
2) Stir in the grapefruit juice and refrigerate, until just set .
3) Add rest of the ingredients and beat with a rotary beater, until the mixture is smooth.
4) In a ring mold, pour the mixture and refrigerate, until firm.
SERVING
5) Unmold the Avocado Aspic on a chilled serving platter, add cherry tomatoes in the center and serve immediately.
1) In a bowl, soften the gelatin in cold water, then stir over hot water, until dissolved.
2) Stir in the grapefruit juice and refrigerate, until just set .
3) Add rest of the ingredients and beat with a rotary beater, until the mixture is smooth.
4) In a ring mold, pour the mixture and refrigerate, until firm.
SERVING
5) Unmold the Avocado Aspic on a chilled serving platter, add cherry tomatoes in the center and serve immediately.
Chef
