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Molded Avocado Cream

chef.jackson's picture
Ingredients
  Unflavored gelatin 1 Tablespoon
  Cold water 3⁄4 Cup (12 tbs)
  Salt 3⁄4 Teaspoon
  Parsley/Chives 2 Tablespoon, finely chopped
  Liquid hot pepper seasoning 1 Dash
  Sour cream 1 Cup (16 tbs)
  Frozen avocado dip 8 Ounce, thawed (1 Can)
  Parsley sprigs 1
  Cooked shrimp 1⁄2 Pound
  Melba toast/Unsalted wheat / rye crackers 2
Directions

In a pan sprinkle gelatin over water and let stand 5 minutes to soften.
Heat, stirring, until gelatin is dissolved.
Add salt, parsley, hot pepper seasoning, sour cream, and avocado dip and stir until thoroughly blended and smooth.
Pour into a mold at least 3-cup size; cover and chill until set.
To serve, unmold.
Garnish with parsley sprigs and surround with shrimp and Melba toast.
Guests spoon some of the avocado cream onto a piece of Melba toast and top with a few shrimp.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Avocado
Interest: 
Party, Healthy
Preparation Time: 
6 Minutes
Cook Time: 
10 Minutes
Ready In: 
16 Minutes

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