Avocado Mousse with Prawns and Vinaigrette

This recipe is from Delia's Complete Cookery Course.

The mousse is a lovely pale pistachio colour, whiich provides a beautiful contrast to some pink juicy prawns.

If you buy the prawns in their shells, you can use the shells boiled in 10fl oz (275ml) of water for 20 minutes then strained, to make a prawn stock, which gives added flavour.

The Delia Online Cookery School: Watch how to make homemade mayonnaise in our video on this page.

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Leaf Gelatine for Avocado Mousse

Asked by: Nan

Where can I buy powdered gelatine? If it’s no longer available, what is the leaf gelatine equivalent? I want to make the avocado mousse/jelly recipe

Answered by Lindsey: Hello, We still find it in the supermarkets next to the leaf gelatine. Brands vary so check the packet but for the most found brand that we see you will need 4 leaves of gelatine (or the amount needed to set 1 pint). If using leaf gelatine, soak it in cold water first the squeeze out the excess water and dissolve in the 150ml stock- ‘just boiled’ but off the heat / not boiling. Leave to cool so it is jus warm before adding the avocado. I would whiz together the avocado, lemon and garlic first before adding the warm gelatine stock and blending until completely smooth. Best wishes Lindsey

Method

Put 3 tablespoons of the stock and the gelatine in a bowl and stand it in a pan of simmering water.

Stir until the gelatine is dissolved, then pour into the goblet of a liquidiser with the rest of the stock. Next, skin and stone the avocados, chop the flesh roughly and add it to the liquidiser (include the darker green part that clings to the skin – this will help the colour).

Now add the lemon juice and garlic, and blend until it’s completely smooth. Empty the mixture into a bowl and stir in the cream or yoghurt and mayonnaise very thoroughly, then season with salt and pepper. Spoon the mixture into the lightly oiled ramekins, cover them with clingfilm and pop them into the fridge to set.

When you’re ready to serve, slide a palette knife around the edge of each ramekin and ease the mousse away from the sides. Turn the mousses out on to serving plates, top each one of them with some of the prawns and sprinkle some vinaigrette over each serving.

Have plenty of crusty bread ready to go with this.