Avocado Mousse from The Times Cookery Book by Katie Stewart
Unmould this avocado mousse when ready to serve. Avocado mixtures tend to discolour on the surface if allowed to stand for any length of time before serving. Measure the water into a small saucepan...
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Cooking tools:
- Mould
- Saucepan
- Stove
- Measuring cup
- Serving platter
Ingredients
- ¼ pint (1½ dl) cold water
- 2 teaspoons Worcestershire sauce
- ¼ pint (1½ dl) mayonnaise
- freshly milled pepper
- ½ large onion
- 3 small or 2 large avocado pears
- salt
- ½ oz (15 g) powdered gelatin
- ¼ pint (1½ dl) chicken stock
- ¼ pint (1½ dl) double cream
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