The creaminess of mayonnaise and ripe avocado, and the punch of garlic and worcestershire sauce makes this a delicious spread for your next party.
Ingredients
| 1 ½ Tbsp | Gelatine |
| ¼ cup | Water |
| ½ cup | Chicken stock, hot |
| 3 | Avocados, large ripe (Main) |
| 1 | Garlic clove, chopped |
| 2 tsp | Worcestershire sauce |
| ½ cup | Mayonnaise |
| 2 tsp | Lemon juice |
| ½ cup | Cream, lightly whipped |
| 1 to taste | Salt and pepper |
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Directions
- Soften the gelatine in the water for 2 or 3 minutes.
- Add to the hot chicken stock and stir to dissolve, then leave to cool.
- Into a blender place the avocados, garlic, worcestershire sauce, mayonnaise and lemon juice and blend until smooth. Season with salt and pepper.
- Slowly add the chicken stock to the mixture while the blender is on slow. Fold through the whipped cream.
- Line a 1-litre loaf tin with plastic wrap and pour in the mixture. Refrigerate until set or overnight.
- Tip on a platter and carefully remove the wrap. Serve with salad and crostini.
