Avocado Mousse Ring Recipe
Ingredients
| Avocado pears- 3, ripe | ||
| Lemon juice | 1 | |
| French dressing | 3 Tablespoon | |
| Powdered gelatine- 25 g / 1 oz / 2 envelopes | ||
| Chicken stock- 2/3 cup / 150 ml / 1/4 pint | ||
| Dry white wine- 2/3 cup / 150 ml / 1/4 pint | ||
| Thick mayonnaise- 2/3 cup / 150 ml / 1/4 pint | ||
| Double cream- 2/3 cup / 150 ml / 1/4 pint, whipped | ||
| Onion juice- 1 teaspoon | ||
| Worcestershire sauce | 2 Teaspoon | |
| Whole prawns- 2 1/2 cups / 600 ml / 1 pint, unshelled | ||
| Watercress- 1 bunch, washed and picked into sprigs | ||
Directions
GETTING READY
1. Start by peeling and slicing the avocado pears and remove shells form the prawns
MAKING
2. In a bowl, mix lemon juice and French dressing, let it marinate for 30 minutes, in a liquidiser, take tis marinade
liquidise 2 cups puree
3. Meanwhile, in a basin, pour the chicken stock and soak gelatin in the stock, then heat on a pan of hot water
4. In a bowl, add the mayonnaise and cream to the avocado puree with onion juice and worcestershire sauce, also stir in gelatine mixture, add salt and pepper
5. To serve, turn the mousse out on to a flat serving dish and arrange the prawns around and fill the centre with watercress
SERVING
6. Serve with crusty bread
1. Start by peeling and slicing the avocado pears and remove shells form the prawns
MAKING
2. In a bowl, mix lemon juice and French dressing, let it marinate for 30 minutes, in a liquidiser, take tis marinade
liquidise 2 cups puree
3. Meanwhile, in a basin, pour the chicken stock and soak gelatin in the stock, then heat on a pan of hot water
4. In a bowl, add the mayonnaise and cream to the avocado puree with onion juice and worcestershire sauce, also stir in gelatine mixture, add salt and pepper
5. To serve, turn the mousse out on to a flat serving dish and arrange the prawns around and fill the centre with watercress
SERVING
6. Serve with crusty bread
Chef
