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Member recipe

Avocado Mousse and Prawns

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Serves 10

good for starter

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  • 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


    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 mousse on dish and scatter prawns on top. drizzle with vinaigrette. serve with toast

Comments, questions and tips

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2nd Feb, 2013
And the mayo and sour cream
12th Oct, 2010
where was the honey added?
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