No image available
Member recipe

Avocado Mousse and Prawns

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 10

good for starter

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 avocados
  • 10 g gelatine
  • 150ml chicken stock
  • 150 ml soured cream
  • 75 ml mayonnaise (
  • juice of one lemon
  • 1 clove garlic, finely chopped
  • 100g peeled prawns
  • vinaigrette, to serve
  • balsamic vinager
  • olive oil
  • mustard wholegrain
  • salt and freshly milled black pepper
  • garlic
  • tabasco
  • honey

Method

    1. melt the gelatine in a few spoons of the chicken stock in a bowl over some simmering water
    2. add the gelatine stock and the rest of the stock to a magimix and add the avocado 'meat' and blend
    3. and the garlic and lemon juice and blend until smooth and season to taste
    4. pour the misture into an oiled or clingfilmed dish or individual ramekins and put into the fridge to set until serving time
    5. to make the vinaigrette, mash the garlic with some salt and mix in some mustard and balsamic vinager. add the rest of the ingredients to your taste
    6. to serve...place mousse on dish and scatter prawns on top. drizzle with vinaigrette. serve with toast

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
paulfennell
2nd Feb, 2013
And the mayo and sour cream
karenjane
12th Oct, 2010
where was the honey added?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.