Ingredients

  • 15 grams gelatin 2 teaspoons
  • 2 avocado
  • ¼ teaspoon lemon juice
  • 290 milliliters Greek yogurt
  • salt & pepper to taste
  • French Dressing
  • 1 ½ tablespoons olive oil, virgin
  • ½ tablespoon wine vinegar
  • salt & pepper
  • 150 grams shrimp cooked

Directions

1. Lightly oil a ring mould.
2. Sponge gelatin in 3 tablespoons of water in a small pan.
3. Peel avocados, scrape inside of skin well else mousse discolors in hours! Pureé until smooth. Add lemon juice and salt and pepper to taste.
4. Warm-up gelatin until liquid and clear, then stir into avocado mixture. Fold in the yogurt. Pour into ring mould and refrigerate until set.
5. Dip mould quickly into very hot water and turn out onto a round serving plate. Mix the prawns with the dressing and pile into the centre of the mousse. Serve with brown bread and butter.
6. Lowfat yogurt works fine. Is a mild tasting mousse that quickly oxidizes so make only 3 hours ahead before serving.

Notes
Serving Ideas:Original serves 6.


Categories
Side DishesAppetizer, cold
Keywords
Side DishesAppetizer, cold
MacGourmet downloadAvocado Mousse with Prawns. To import, drag image to your MacGourmet recipe box.