Ingredients
2 large ripe avocados
4 tbsp cold water
1 envelope unflavoured gelatin
1 tbsp lemon fresh lemon juice
4 tbsp mayonnaise
150ml natural yogurt
150ml single cream
salt and pepper to taste
To serve, green lettuce leafs finely shopped
Method
1) soften the gelatin in the cold water in a large mixing bowl for 3 minutes. Stir in the boiling water and slowly whisk until the gelatin dissolves.
2) put the avocado flesh in a blender with the gelatin, lemon juice, mayonnaise, yogurt and cream, season to taste with salt an pepper, process for 15 seconds until smooth
3) in a small pan transfer the mixture and heat gently, stirring constantly, until beginning to boil ( do not boil)
4) transfer the mixture into a terrine and smooth the surface, allow the mixture to cool, then chill for about 2 hours
To serve, cut the terrine into neat slices, arrange a bed of lettuce leafs finely shopped on each serving plates, place a slice of avocado terrine on top, and spoon 3 tbsp of shrimp cocktail mixture on the side.
Shrimp Cocktail or with Heavenly Garlic Dip
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