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Guacamole Aspic

Chef.Foodie's picture
  Avocados 3 Large
  Tomato 1
  Garlic 2 Clove (10 gm)
  Lemon juice 2 Tablespoon
  Mayonnaise 3 Tablespoon
  Salt 1 Teaspoon
  Tabasco sauce 1 Dash
  Chicken stock 1 1⁄3 Pint
  Gelatin 6 Tablespoon
  Watercess 3 Tablespoon
  Thinly sliced lemon 2 Tablespoon

Peel and remove the stones from 3 large ripe avocados.
Using a silver fork, crush the flesh and then beat with a wooden spoon until a smooth puree.
Combine with 1 tomato peeled, seeded and chopped finely, 2 cloves of garlic crushed with a garlic press (if not available, chopped fine and mashed), 2 tablespoons lemon juice, 3 tablespoons mayonnaise, 1 teaspoon salt and a dash of Tabasco sauce.
Stir in 16 oz. chicken stock.
Heat 4 oz. chicken stock.
Dissolve 6 tablespoons of gelatine in a cup with 3 tablespoons of cold chicken stock.
Add to the hot chicken stock and stir until all the gelatine is dissolved.
Cool and stir into the avocado mixture, mixing thoroughly.
Pour into a mould.
Chill overnight in refrigerator.
To serve, unmould on a serving dish and garnish with watercress and lemon slices.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2829 Calories from Fat 1864

% Daily Value*

Total Fat 219 g337.7%

Saturated Fat 30.9 g154.5%

Trans Fat 0 g

Cholesterol 51.3 mg17.1%

Sodium 3351.9 mg139.7%

Total Carbohydrates 139 g46.5%

Dietary Fiber 83.9 g335.4%

Sugars 22.2 g

Protein 120 g240.8%

Vitamin A 85.1% Vitamin C 327.1%

Calcium 31.9% Iron 54.3%

*Based on a 2000 Calorie diet

Guacamole Aspic Recipe