Avocado Mousse With Raw Mushroom Salad Recipe

Name: Avocado Mousse With Raw Mushroom Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 to 8 ripe medium avocados; 1/4 c. lemon juice; 1 chicken bouillon cube; 1/2 c. boiling water; 1/2 tsp. salt; 1/4 tsp. pepper; 1/4 tsp. red pepper sauce; 2 Tbsp. unflavored gelatin; 1/4 c. cold water; 1 c. whipping cream; 1/2 c. mayonnaise

Servings: persons

6 to 8 ripe medium avocados
1/4 c. lemon juice
1 chicken bouillon cube
1/2 c. boiling water
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. red pepper sauce
2 Tbsp. unflavored gelatin
1/4 c. cold water
1 c. whipping cream
1/2 c. mayonnaise

1
Pare and pit avocados; sprinkle each with lemon juice.
2
Puree in blender or food processor; transfer to large bowl.
3
Dissolve bouillon cube in 1/2 cup boiling water.
4
Add salt, pepper and the pepper sauce.
5
Combine gelatin and 1/4 cup cold water in small bowl.
6
Place bowl over hot water, stir until gelatin is dissolved. Mix bouillon mixture and gelatin, stir into pureed avocado.
7
Beat cream until it forms stiff peaks; fold into avocado mixture; stir in mayonnaise.
8
Pour into 7-cup ring mold.
9
Refrigerate, covered, until firm, 6 hours or overnight.

722

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 to 8 ripe medium avocados, 1/4 c. lemon juice, 1 chicken bouillon cube, 1/2 c. boiling water, and more.

Yes, Avocado Mousse With Raw Mushroom Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Avocado Mousse With Raw Mushroom Salad

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