Avocado Cream
serves 4
ingredients
1 tablespoon powdered gelatine
150ml/5fl oz vegetable stock
1 large avocado
2 teaspoons freshly squeezed lemon juice
4 tablespoons low-calorie mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
2 tablespoons snipped
fresh chives
• In a small bowl, mix the gelatine with 50ml/2fl oz cold water, and leave to soften for a few minutes. Stand the bowl in a pan of gently simmering water, and stir until the gelatine completely dissolves. Stir in the stock and leave to cool.
• Halve the avocado, remove the stone and scoop the flesh into a bowl. Mash well with the lemon juice. Beat in the mayonnaise, and flavour with the Worcestershire and Tabasco sauces. Stir in the chives. Stir the cooled stock into the avocado mixture.
• Divide between four small dishes and chill until set. Serve cold.
serves 4
ingredients
1 tablespoon powdered gelatine
150ml/5fl oz vegetable stock
1 large avocado
2 teaspoons freshly squeezed lemon juice
4 tablespoons low-calorie mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
2 tablespoons snipped
fresh chives
• In a small bowl, mix the gelatine with 50ml/2fl oz cold water, and leave to soften for a few minutes. Stand the bowl in a pan of gently simmering water, and stir until the gelatine completely dissolves. Stir in the stock and leave to cool.
• Halve the avocado, remove the stone and scoop the flesh into a bowl. Mash well with the lemon juice. Beat in the mayonnaise, and flavour with the Worcestershire and Tabasco sauces. Stir in the chives. Stir the cooled stock into the avocado mixture.
• Divide between four small dishes and chill until set. Serve cold.
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