A very decorative dish from Latin America, Guacamole Ring is a rich and creamy avocado ring filled with prawns and red and green peppers. Serve the ring with crusty French bread and butter and a light sparkling white wine for a superb summer lunch or the first course for a dinner party. The mould can be made a day in advance and unmoulded just before serving.
1 teaspoon vegetable oil
3 large, ripe avocados, halved and stoned
3 tablespoons mayonnaise juice of
1 teaspoon prepared French mustard
2 teaspoons Worcestershire sauce
2 tablespoons tomato puree
½ teaspoon cayenne pepper
1 teaspoon salt and peppers.
½ teaspoon black pepper
10 fl. oz. double cream
1 oz. gelatine dissolved in
1 tablespoons warm water
1 lb. prawns or shrimps, shelled medium-sized green pepper, white pith removed, seeded and thinly sliced small red peppers, white pith removed, seeded and thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons very finely chopped chives
Using the teaspoon of oil, grease a 9-inch ring mould and set it aside.
With a teaspoon, scoop the avocado flesh out of the skins and place it in a medium-sized mixing bowl. Discard the skins.
With the back of a wooden spoon or a fork, mash the avocado flesh.
Stir in the mayonnaise, lemon juice, mustard, Worcestershire sauce, tomato puree, cayenne, salt and pepper. Set aside.
In a small mixing bowl, beat the cream with a wire whisk or rotary beater until it forms soft peaks.
Stir the cream into the avocado mixture. Stir in the dissolved gelatine. Combine the mixture thoroughly and spoon it into the prepared mould. Place the mould in the refrigerator and chill for at least 4 hours, or until the mould is firm to the touch.
Fifteen minutes before the mould is ready, make the filling. In a medium-sized mixing bowl, combine the prawns or shrimps, peppers, lemon juice and chives. Set aside.
To unmould the avocado mixture, run a sharp knife around the edge of the mould. Place a chilled serving platter, inverted, on top of the mould and reverse the two, giving the mould a good shake. It should slide out easily.
Pile some of the prawn and pepper mixture inside the ring and arrange the remainder around the sides. Serve im-mediately.