This mousse makes an attractive and tasty starter perfect for any dinner party.
Portions and Times
people_outline
6 Portions
Potato Pancakes with Bacon and Maple Syrup
Coffee Pound Cake
Prawn Sugar Cane Skewers
Crisp Tortillas with Salsa and Guacamole
German Christmas Bread Stollen
Antipasti of Smoked Salmon Keta and Quail Eggs
access_time
Prep: 30 minutes
Ingredients
Avocado Mousse
400g avocado
80g unsalted butter (at room temperature)
1 tbsp coconut milk
3 tbsp double cream
3 tbsp coriander
1 tsp ginger, finely grated
2 tsp Thai sweet chili sauce
juice of 1/2 lime
maldon salt and freshly ground black pepper
Spinach and Tomato Lining
a couple of handfuls of tender spinach leaves, trimmed and washed
15 cherry tomatoes, sliced in half
light olive oil
Salad Garnish
12 cherry tomatoes, sliced into 4
juice of 1/2 a lime
2 tbsp olive oil
maldon salt and freshly ground black pepper
Method
Mousse: Place all the mousse ingredients in a food processor and
blend them to a smooth firm mixture. Season the mixture with a little salt and
pepper to taste and blend it again briefly. Set the mousse aside in a cool place or
in the refrigerator.
Spinach and Tomato Lining: Blanch the spinach leaves briefly in
boiling water, drain them on kitchen paper and separate the leaves. Lightly coat 6
ramekins with the olive oil. Line the base of the ramekins with the halved cherry
tomatoes cut side down. Line the sides of the ramekin with a single layer of spinach
so that it slightly hangs over the top of the ramekins.
Spoon the avocado mousse into the lined ramekins so that they are 3/4s full.
Fold the excess spinach over the mousse. Cover the ramekins with cling film and
place them in the refrigerator for 2 hours to firm. The mousse can be kept for up to
12 hours in the refrigerator.
Salad Garnish: Mix all the salad ingredients together in a bowl and
place it in the refrigerator until ready to serve.
To Serve: Dip the base of the ramekins in some hot water and
carefully run a knife around the top of the mousse to loosen them. Turn the mousse
out onto serving plates. Spoon 1-2 tablespoons of the salad around the edges of each
plate. Serve