AVOCADO MOUSSE
Serves 8
• 1 ½ tbsp gelatine
• ¼ cup water
• ½ cup hot chicken stock
• 3 large ripe avocados
• 1 clove garlic, chopped
• 2 tsp worcestershire sauce
• ½ cup mayonnaise
• 2 tsp lemon juice
• ½ cup cream, lightly whipped
• Salt and pepper, to taste
1. 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.
2. Into a blender place the avocados, garlic, worcestershire sauce, mayonnaise and lemon juice and blend until smooth. Season with salt and pepper.
3. Slowly add the chicken stock to the mixture while the blender is on slow. Fold through the whipped cream.
4. Line a 1-litre loaf tin with plastic wrap and pour in the mixture. Refrigerate until set or overnight.
5. Tip on a platter and carefully remove the wrap. Serve with salad and crostini.
