Friday, December 25, 2009

Layered Mousse

Avocado Mousse


2 avocados
1 1/2 teaspoon gelatin or vegetarian alternative
1 1/2 tablespoons cold water
2 teaspoons finely chopped or minced spring onion
1/2 pint hot vegetable stock
salt and freshly ground black pepper
3 tablespoons double cream
3 tablespoons mayonnaise
3 teaspoons lemon juice

Scoop the flesh out of the avocados and either mash and sieve it or blend in a food processor.
Add the lemon juice.
Season and add the onion.
Dissolve the gelatin in the water over a very gentle heat and when dissolved add the hot stock to it.
Allow to cool.
Add this mixture to the avocado and blend until smooth.
Leave in fridge until completely cold and then fold in the mayonnaise and cream.
Put into a buttered mould and leave to set for at least 3 hours.

Red Pepper Mousse

Red peppers; roasted, peeled and sliced
1 teaspoons Soft thyme leaves
2 tblesp Extra virgin olive oil
2 Cloves garlic; finely diced
1 tblesp Balsamic vinegar
2 teasp Unflavoured gelatin
8 Ounce double cream
Salt and ground black pepper

In a heated frying pan put the garlic, thyme and 1tbsp of oil from the peppers. Sweat down then add the sliced peppers, salt and pepper. Pour this mixture into a liquidizer and blitz for about 5 minutes then decant into a bowl. Heat the balsamic vinegar and gelatin in a pan and whisk together. Add a little of the puree and mix, then transfer this back into the bowl of puree and fold in. Put a bowl of ice under the puree to chill it down. Whisk the double cream to form soft peaks. Lightly oil 8 mould dishes. Mix the cream into the puree, folding in with a spatula. Spoon the mixture into the moulds and put in the fridge for 3 hours

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