Avocado mousse: An old-school guacamole variation

Add some green to your South African Heritage Day snack table. Our avocado mousse recipe is an old-school gaucamole variation.

Sep 23, 2022 - 12:55
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Avocado mousse: An old-school guacamole variation

Once upon a time, making moulds and jelly from all kinds of foods was a fun way to tell your guests that you had time to cook. Even guacamole was turned into a mould and our avocado mousse can actually be quite a fun party starter. As the weekend of feasts starts on Heritage Day this weekend, make something different for the snack table. It’s a fun recipe that looks good and tastes even better.

Avocado mousse suggestions

Alternatively, even though the recipe contains gelatin, you are free to leave this part of the method out of your preparation. Doing this while also using cream and mayonnaise alternatives, turns this back into a vegetarian and vegan-friendly snack. Make it spicy with some chilies which can go with the garnish or into the mixture. Serve with toasted or fresh bread alongside butter, cheese and other great snack toppings.

Add some green to your South African Heritage Day snack table. Our avocado mousse recipe is an old-school gaucamole variation.

Avocado mousse recipe
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Avocado mousse recipe

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Recipe by Gary Dunn Course: SnacksCuisine: GlobalDifficulty: Easy
Prep time

20

minutes
Cooking time

20

minutes
Total time

40

minutes

Ingredients

  • 3 avocados

  • 15 g gelatin

  • 150 ml cold water

  • 150 ml simmering chicken stock

  • 1 tsp salt

  • 1 tsp onion Juice (from finely grated onion)

  • 2 tsp Worcestershire Sauce

  • 150 ml mayonnaise

  • 150 ml cream

  • 2 large red peppers

  • black olives

  • French dressing

Method

  • Oil a large 1 litre mason jar or large bowl.
  • Soak the Gelatin in cold water for five minutes, then pour on the boiling stock and stir until dissolved.
  • Peel and quarter the Avocados, removing the stones and mash with fork. Add to the gelatine mixture with the salt, onion juice and Worcestershire Sauce.
  • When mixture is cold, fold in the mayonnaise and cream.
  • Pour into oiled mould and put in fridge to set.
  • Shred peppers, removing core and seeds, then blanch in boiling water for one minute. Drain and refresh in cold water.
  • Toss with Olives in French Dressing. Turn out Mousse and garnish.

Notes

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Do you want to make more delicious starters and snacks for dinner parties, to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Rotary Anns, Dinner at Eight recipe book.

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