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.
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READY IN: 3hrs 45mins
SERVES: 6
YIELD: 6 1/2 cup serves
UNITS: US
INGREDIENTS
NutritionAvocado Mousse
- 2
- 2tablespoons lemon juice
- 1teaspoon Worcestershire sauce
- 1
- 2
- 1⁄8
- 3teaspoons gelatin
- 1⁄4
- salt and pepper (to taste)
Melba Toast
- 12slices bread
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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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