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.