Guacamole Aspic Recipe
Ingredients
| Avocados | 3 Large | |
| Tomato | 1 | |
| Garlic | 2 Clove (5gm) | |
| Lemon juice | 2 Tablespoon | |
| Mayonnaise | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Dash Tabasco sauce | ||
| Pints chicken stock | ||
| 6 tablespoons gelatine watercress | ||
| Thinly sliced lemon | ||
Directions
Peel and remove the stones from 3 large ripe avocados.
Using a silver fork, crush the flesh and then beat with a wooden spoon until a smooth puree.
Combine with 1 tomato peeled, seeded and chopped finely, 2 cloves of garlic crushed with a garlic press (if not available, chopped fine and mashed), 2 tablespoons lemon juice, 3 tablespoons mayonnaise, 1 teaspoon salt and a dash of Tabasco sauce.
Stir in 16 oz. chicken stock.
Heat 4 oz. chicken stock.
Dissolve 6 tablespoons of gelatine in a cup with 3 tablespoons of cold chicken stock.
Add to the hot chicken stock and stir until all the gelatine is dissolved.
Cool and stir into the avocado mixture, mixing thoroughly.
Pour into a mould.
Chill overnight in refrigerator.
To serve, unmould on a serving dish and garnish with watercress and lemon slices.
Using a silver fork, crush the flesh and then beat with a wooden spoon until a smooth puree.
Combine with 1 tomato peeled, seeded and chopped finely, 2 cloves of garlic crushed with a garlic press (if not available, chopped fine and mashed), 2 tablespoons lemon juice, 3 tablespoons mayonnaise, 1 teaspoon salt and a dash of Tabasco sauce.
Stir in 16 oz. chicken stock.
Heat 4 oz. chicken stock.
Dissolve 6 tablespoons of gelatine in a cup with 3 tablespoons of cold chicken stock.
Add to the hot chicken stock and stir until all the gelatine is dissolved.
Cool and stir into the avocado mixture, mixing thoroughly.
Pour into a mould.
Chill overnight in refrigerator.
To serve, unmould on a serving dish and garnish with watercress and lemon slices.
Chef
