Prep 15 mins
Cook 3 hrs 30 mins
November issue of Australian Table Magazine. Looks like an elegant entree for a dinner party. Cook time is chill time for Mousse and cook time for melba toast combined. Believe you could do this in a larger mould and serve buffet style surrounded with melba toast, crackers and or fresh crispy vegetables.
- 2 large avocados (or 3 small, peeled and seeded)
- 2 tablespoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1 cup mayonnaise (whole-egg 300 grams)
- 2 tablespoons chives (snipped)
- 1⁄8 teaspoon Tabasco sauce (a dash)
- 3 teaspoons gelatin
- 1⁄4 cup water (hot 60ml)
- salt and pepper (to taste)
- 12 slices bread
- Avocado Mousse.
- Place avocado flesh, lemon juice and worcestershire sauce in a food processor and process until smooth.
- Add mayonnaise and process until well combined.
- Transfer to a large bowl and stir through chives and tabasco.
- Whisk together gelatine and hot water until gelatine dissolves.
- Stir 1/4 cup of avocado mixture into gelatine.
- Return to avocado mixture, season to taste and mix well.
- Divide mixture between six slightly wet 1/2 cup moulds. Chill for 3 hours, until set.
- Invert onto serving plates and serve with melba toast.
- Melba Toast.
- Preheat oven to 180 degrees celsius.
- Remove crusts from sliced bread and cut into quarters (triangles are most attractive) and roll to flatten.
- Place on a baking tray and bake for 20 to 30 minutes, until crisp and golden.
- Can be made early in the day and stored in an air tight container ready for serving that night.
I made this recipe and put some aside before adding the gelatin. It made a great dip with veggies. I am using the rest as a spread for lunches tomorrow. The moulds turned out just as well. I used store bought crackers and melba toast. Very good and very easy! Made for the Bargain Basement holiday tag.