Avocado cream







Cook Time

00-00 Min


  • 1 tablespoon powdered gelatine
  • 150ml/5fl oz vegetable stock
  • 1 large avocado
  • 2 teaspoons freshly squeezed lemon juice
  • 4 tablespoons low-calorie mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 2 tablespoons snipped fresh chives
  • In a small bowl, mix the gelatine with 50ml/2fl oz cold water, and leave to soften for a few minutes. Stand the bowl in a pan of gently simmering water, and stir until the gelatine completely dissolves. Stir in the stock and leave to cool.
  • Halve the avocado, remove the stone and scoop the flesh into a bowl. Mash well with the lemon juice. Beat in the mayonnaise, and flavour with the Worcestershire and Tabasco sauces. Stir in the chives. Stir the cooled stock into the avocado mixture.
  • Divide between four small dishes and chill until set. Serve cold.
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