Avocado Mousse With Shrimp Sauce

1. 1

   Thoroughly mix the cold water and gelatin, and set aside for 5 minutes.

2. 2

   Add the hot water, and stir continuouslyuntil the gelatin has dissolved, about 3 minutes.

3. 3

   Add the tomato sauce, vinegar, salt, mayonnaise, olive oil and lemon juice, and mix well.

4. 4

   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.

5. 5

   Peel the avocados, and cut into 1/2-inch squares.

6. 6

   Fold the cubes gently into the tomato mixture.

7. 7

   Lightly grease the inside of a tube pan.

8. 8

   Pour the mixture into the pan, cover, and chill until firm, about 2 hours.

9. 9

   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.

10. 10

    Garnish with 6 shrimp reserved from shrimp sauce recipe that follows.

* Per serving · 4 servings · Values may vary.