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Sunday Small Bites #4: Avocado

Avocado%20Mousse.jpg

I have NEVER eaten an avocado. If we go to a Mexican restaurant, I specifically ask that no guacamole touch my plate. Brad went to the store, chose, cut and tasted this avocado. He will also be the one who eats the results.

Avocado Mousse: From The Book of Appetizers by June Budgen

1 ripe avocado
1 T. gelatin (one envelope)
1/2 cup cold water
1 T. lemon juice
1 t. salt
2 t. cream

4-5 small tartlette molds

In a small saucepan, sprinkle gelatin over cold water. Let moisten. Over low heat, stir gelatin/water for a few minutes until gelatin dissolves. Set aside.

In a food processor, puree avocado, lemon juice, salt, and gelatin. Add cream and blend until smooth. Pour mixture into molds. (I lightly sprayed my molds) After several hours, unmold on plate (I tapped edges, but recipe also says you can dip mold in hot water to loosen geletin.) and garnish as desired.

Comments (4)

Palma-you are too funny-no avocado and no tomatoes!

Janie, it gets WORSE! Stick around. I also don't eat olives! What kind of Italian am I?

Palma, I was just wondering HOW you could be Italian and not eat tomatoes. But now no olives?!?!

Jo:

You are cheatin' yourself out of so much pleasure...

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