Avocado Mousse and Melba Toast

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.

• Ready In: 3 hrs 45 mins
• Serves: 6
• Yields: 6 1/2 cup serves

Ingredients

• Avocado Mousse

• 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)

• Melba Toast

• 12  slices  bread

Directions

1. Avocado Mousse.
2. Place avocado flesh, lemon juice and worcestershire sauce in a food processor and process until smooth.
3. Add mayonnaise and process until well combined.
4. Transfer to a large bowl and stir through chives and tabasco.
5. Whisk together gelatine and hot water until gelatine dissolves.
6. Stir 1/4 cup of avocado mixture into gelatine.
7. Return to avocado mixture, season to taste and mix well.
8. Divide mixture between six slightly wet 1/2 cup moulds. Chill for 3 hours, until set.
9. Invert onto serving plates and serve with melba toast.
10. Melba Toast.
11. Preheat oven to 180 degrees celsius.
12. Remove crusts from sliced bread and cut into quarters (triangles are most attractive) and roll to flatten.
13. Place on a baking tray and bake for 20 to 30 minutes, until crisp and golden.
14. Can be made early in the day and stored in an air tight container ready for serving that night.