Avocado Mousse
Ingredients:
15g powdered gelatine
2 ripe avocadoes
Lemon juice
Garlic salt,
Salt and pepper to taste
290mls Greek Yoghurt
Peeled prawns
French vinaigrette dressing (see below)
Method:
Oil a ring mould
Place 3 tablespoons cold water in a small saucepan
Sprinkle gelatine on top and leave for 5 minutes until it becomes gluggy
Mash and puree avocadoes
Add lemon juice, garlic salt, salt and pepper
Gently heat gelatine until liquid becomes clear
Stir in avocado mixture and yoghurt with a metal spoon.
Pour into mould until set
Mix prawns with plenty of French dressing
Remove mousse from mould by dipping in very hot water for a few seconds then quickly flip over.
Place prawns in middle and serve with brown bread and butter.
Vinaigrette Dressing:
Ingredients:
2 tablespoons good vinegar (cider vinegar, red or white wine vinegar and any of the flavoured vinegars such as tarragon or herb are excellent)
¼ teaspoon salt
½ teaspoon dry mustard
Freshly ground black pepper
6 tablespoons olive oil
Garlic, optional
Method:
Put vinegar into a small bowl with mustard.
Mix well with a fork and slowly add oil.
If the dressing tastes sharp add more oil or 1 teaspoon castor sugar.
If the dressing is too oily for your taste, add more salt as this “cuts” the oiliness.
There are several ways to add garlic to your dressing.
If you like a pungent dressing, crush 1 or 2 cloves of garlic to a paste with salt, add vinegar and other seasonings and then the oil.
You can also chop garlic and add to the finished dressing for a more rustic salad.
For a more delicate flavour bruise the peeled garlic and steep in the vinegar for 1 to 2 hours.
The vinegar brings out the more delicate flavour of the garlic, while oil brings out the stronger flavour.
