Name: Avocado mousse
Cook time: 5 min
Total time: 5 min
Ingredients: 2 teaspoon gelatin, plus 2 tablespoons cold water; 2 large firm ripe avocados; 2 tablespoon lemon juice; 2 tablespoon sour cream; 1 teaspoon sea salt; 1 teaspoon fresh chopped herbs (eg, Italian parsley, dill, basil); 12 thin slices ciabatta or French stick; olive oil spray; 1 teaspoon All Purpose Seasoning

Avocado mousse

Creating creamy avocado mousse for your next cheese platter is easy with this recipe. Serve with crisp ciabatta toast at your next drinks or dinner party

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Makes 4

Cook

Marinate

This recipe first appeared in Food magazine issue 55.

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Ingredients

2 teaspoon gelatin, plus 2 tablespoons cold water

2 large firm ripe avocados

2 tablespoon lemon juice

2 tablespoon sour cream

1 teaspoon sea salt

1 teaspoon fresh chopped herbs (eg, Italian parsley, dill, basil)

12 thin slices ciabatta or French stick

olive oil spray

1 teaspoon All Purpose Seasoning

Method

1.Sprinkle the gelatin over the water in a bowl and leave it to swell for 5 minutes. Microwave or heat the gelatin over warm water until it is smooth and has dissolved.

2.Place the flesh of the avocados in the bowl of a food processor. Add the lemon juice and pulse to combine.

3.Add the sour cream, salt, herbs and cooled gelatin and blend until smooth.

4.Spoon the mousse into small plastic moulds or cling-film-lined tins or china ramekins. Chill for at least 2 hours.

5.When ready to serve, spray the bread slices with the oil and sprinkle with the seasoning. Grill both sides until coloured and crisp. Unmould the mousses and serve with the crisp toasts.

Dip each mould or ramekin in hot water for 10-20 seconds to make inverting the mousses onto serving plates easier. – Select All Purpose Seasoning is available from the seasoning and spices section of your supermarket.

Note

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Ingredients

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