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Recipe

Avocado and cucumber mousse

Nov 29, 2012 1:00pm
  • 10 mins preparation
  • Makes 4 Item
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Ingredients

Avocado and cucumber mousse
  • 2 large avocados, peeled, stones removed
  • 2 tablespoon lemon juice
  • 1 teaspoon worcestershire sauce
  • 1 cup whole-egg mayonnaise
  • 1 lebanese cucumber, halved, seeded, finely chopped
  • pinch cayenne pepper
  • 3 teaspoon gelatine
  • 1/4 cup just boiled water
  • pita crisps, crudités, to serve

Method

Avocado and cucumber mousse
  • 1
    Place avocado flesh, lemon juice and Worcestershire sauce in a food processor and process until smooth. Add the mayonnaise and process until well combined.
  • 2
    Transfer to a large bowl and stir in cucumber and cayenne pepper.
  • 3
    In a small jug, Whisk gelatine briskly into the hot water with a fork until the gelatine dissolves. Let cool to room temperature, then Whisk into the avocado mixture. Season to taste.
  • 4
    Arrange 4 X 1/2 -cup greased molds or ramekins on a baking tray. Pour avocado mixture evenly between each. Chill for 3 hours, until set.
  • 5
    Unmold by running a palette knife around the edge. Dip mold into warm water for a few seconds then invert onto a serving plate, shaking to loosen. Carefully remove mold.
  • 6
    Serve with pita crisps and crudités.

Notes

It's important that you combine the gelatine mixture and the avocado mixture when they are at a similar temperature to avoid lumps forming.

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