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:
3hrs 45mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@ImPat
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@ImPat
Contributor
"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."
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  1. susie cooks
    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.
    Reply
  2. ImPat
    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.
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