Avocado Mousse With Shrimp Sauce

Name: Avocado Mousse With Shrimp Sauce
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: caribbean
Ingredients: 1/2 cup cold water; 3 envelopes unflavored gelatin; 1 1/2 cups hot water; 1 15-ounce can plain tomato sauce; 1 tablespoon white vinegar; 1 teaspoon salt, or to taste; 1/4 cup mayonnaise; 2 tablespoons olive oil; 4 tablespoons fresh lemon juice; 2 ripe avocados; Unflavored salad oil for coating pan; Shrimp sauce (see recipe)

By Nancy Harmon Jenkins

Total Time: 20 minutes
Prep Time: 20 minutes
Rating: 3(6)
Comments: Read comments

Featured in: COOKS ON THE MAP - This Month: Yara Roberts, Boston; Tropical Flavors And Brazilian Flair

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Ingredients

Yield:6 servings

½cup cold water
3envelopes unflavored gelatin
1½cups hot water
115-ounce can plain tomato sauce
1tablespoon white vinegar
1teaspoon salt, or to taste
¼cup mayonnaise
2tablespoons olive oil
4tablespoons fresh lemon juice
2ripe avocados
Unflavored salad oil for coating pan
Shrimp sauce (see recipe)

Ingredient Substitution Guide

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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.