Avocado Yogurt Mousse

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【A】
Avocado		1/2 (70g)
Plain yogurt		100g
Lime juice		1 tsp
Cream cheese (like Philadelphia)		50g
【B】
Sugar		20g
Double cream		2 tbsp
Gelatine		２枚
【C】
Biscuits		15g
Melted butter		10g
【D】
Lime juice		1.5 tsp
Water		2 tbsp
Sugar		1 tsp
Gelatine		1/2 sheet
Lime and avocado as a garnish		few slices of each

Method

Cook

20min

Rehydrate the gelatine in water and squeeze out the water. Slice the avocado in half and remove the flesh.

Use the ingredients for C to make the base of the dish. Crush the biscuits into crumbs and mix with the melted butter.

Put all the ingredients for A into a blender until smooth.

Put the ingredients for B into a small pan, add sugar and gelatine. On a low heat, allow it to melt and blend, then turn off the heat.

Add Step 3 into Step 4 and blend.

Press down Step 2 firmly into the base of a circle mould. Pour Step 5 over this, leaving 5mm clear at the top of the mould. Put in the fridge for 15 minutes.

Add the ingredient for D in a small pan. On a low heat, allow it to melt then turn off the heat to cool completely.

Remove Step 6 from the fridge and place the sliced avocado and lime to decorate. Pour over Step 7 and allow to cool so that it sets firmly.

Tips & Note

●Use a simple light biscuit for Step 2, such as rich tea biscuits.
●This time I used Fine Leaf Gelatine (25g = 15 sheets).
●To stop the avocado slices in Step 7 from turning brown, squeeze over a little lime or lemon juice.

Category

Britain Fruit Hors D'Oeuvres Mousses Vegetarian Avocado Yogurt / Dairy Romantic Dinner

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