Avocado Aspic

Serve this decorative aspic as part of a buffet supper or as a salad course dinner.

1 oz. gelatine

4 fl. oz. cold water

1|- pints chicken stock

2 avocados lemon juice

2 teaspoons finely chopped onion

2 celery stalks, diced

2 tablespoons diced cucumber

2 tablespoons canned diced pineapple

In a medium-sized saucepan, soften the gelatine in the cold water. Heat, stirring until the gelatine is dissolved. Add the chicken stock and cool the mixture.

Cut the avocados in half, peel and remove the stones. Slice the avocado halves into thin even slices. Sprinkle with lemon juice.

Cover the bottom of a ring mould with a layer of gelatine and chill until it is set. Keep the remaining gelatine in a warm place so it will not set.

Arrange the avocado slices on top and cover with a layer of the gelatine. Chill until it is set.

Arrange more slices around the sides and add a thin layer of gelatine to hold them in position.

Chop any remaining avocado and mix it with all remaining ingredients and the remaining gelatine. Turn into the decorated mould and chill until firm.

Before serving, dip the mould quickly into hot water. Unmould on a bed of lettuce leaves on a serving plate.

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