Chilled Avocado Mousse Recipe
Summary
Preparation Time20 MinCooking Time25 Min
Ready In45 MinDifficulty LevelMedium
Health IndexHealthyServings6
Interest GroupExotic
Ingredients
| 150 ml/1/4 pint milk | ||
| Slice of onion | ||
| Blade of mace | ||
| Bay leaf | 1 Small | |
| 3 large ripe avocado pears | ||
| Lemon juice | 4 Teaspoon | |
| 15 g/1/2 oz butter | ||
| Plain flour | 1 Tablespoon | |
| 2 teaspoons gelatine seasoning | ||
| Egg white | 1 | |
Directions
1. Infuse the milk with the onion, mace, bay leaf, heat gently and remove from the heat; leave on one side for about 20 minutes.
2. Halve the avocados, cover one half with cling film.
3. Remove stones and skin from the remaining halves, sieve or liquidize the flesh.
4. Mix with 3 teaspoons of the lemon juice.
5. Melt the butter, add the flour, cook for 1 minute, strain the milk and gradually add to the flour.
6. Bring to the boil, stirring, and cook for 2 minutes, then cool slightly.
7. Dissolve the gelatine in 3 tablespoons of very hot water.
8. Season the avocado and add to the sauce with the dissolved gelatine.
9. Whisk the egg white until stiff and fold into the mixture.
10. Turn into 6 individual souffle dishes. Put in a cool place to set.
11. Slice the remaining avocado halves, dip into the remaining lemon juice and use to garnish the top of each dish.
2. Halve the avocados, cover one half with cling film.
3. Remove stones and skin from the remaining halves, sieve or liquidize the flesh.
4. Mix with 3 teaspoons of the lemon juice.
5. Melt the butter, add the flour, cook for 1 minute, strain the milk and gradually add to the flour.
6. Bring to the boil, stirring, and cook for 2 minutes, then cool slightly.
7. Dissolve the gelatine in 3 tablespoons of very hot water.
8. Season the avocado and add to the sauce with the dissolved gelatine.
9. Whisk the egg white until stiff and fold into the mixture.
10. Turn into 6 individual souffle dishes. Put in a cool place to set.
11. Slice the remaining avocado halves, dip into the remaining lemon juice and use to garnish the top of each dish.
Chef
