Avocado Mousse

275 Milliliters Chicken Stock Or Dry White Wine
20 Grams Gelatin
2 Large Avocados, ripe
150 Milliliters Mayonnaise
10 Milligrams Spring Onions, chopped
Salt And Pepper, to taste
12 1/2 Milliliters Worcestershire Sauce
1 Dash Tabasco Sauce
150 Milliliters Cream, lightly beaten

Dissolve gelatin in chicken stock or wine.
Place remaining ingredients except cream in a food processor and process until smooth.
Add gelatin mixture.
Fold in cream and pour into a greased mould.
refrigerate until set. - turn out onto a plate for serving garnished with green pepper strips or black olives.

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