Avocado Mousse With Shrimp Sauce
Published September 25, 1990
- Total Time
- 20 minutes
- Prep Time
- 20 minutes
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Ingredients
½ cup cold water
3 envelopes unflavored gelatin
1 ½ cups hot water
1 15-ounce can plain tomato sauce
1 tablespoon white vinegar
1 teaspoon salt, or to taste
¼ cup mayonnaise
2 tablespoons olive oil
4 tablespoons fresh lemon juice
2 ripe avocados
Unflavored salad oil for coating pan
Shrimp sauce (see recipe)
Nutritional analysis per serving (6 servings)
10 grams carbs; 4 milligrams cholesterol; 275 calories; 14 grams monosaturated fat; 7 grams polyunsaturated fat; 3 grams saturated fat; 25 grams fat; 6 grams fiber; 583 milligrams sodium; 5 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Thoroughly mix the cold water and gelatin, and set aside for 5 minutes. Add the hot water, and stir continuouslyuntil the gelatin has dissolved, about 3 minutes. Add the tomato sauce, vinegar, salt, mayonnaise, olive oil and lemon juice, and mix well. Cover the bowl with foil or plastic wrap, and place in the freezer until the mixture has jelled to the consistency of thick cream, about 20 minutes.
- Step 2
Peel the avocados, and cut into ½-inch squares. Fold the cubes gently into the tomato mixture.
- Step 3
Lightly grease the inside of a tube pan. Pour the mixture into the pan, cover, and chill until firm, about 2 hours.
- Step 4
When ready to serve, unmold onto a serving platter, and pour the cold shrimp sauce into the center and around the outside of the mold. Garnish with 6 shrimp reserved from shrimp sauce recipe that follows.
Private Notes