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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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