This mould is brilliant for a relaxed evening with family and friends and saves having to do a seated starter. Serve with melba toast or crackers and if memory serves, I originally got this recipe from a chef friend so that’s a guarantee it will be a hit.
Avocado and Tuna Mould
Ingredients
Avocado
15ml gelatine
60ml hot water
1 avocado mashed
150ml mayonnaise
15ml onion finely chopped
Lemon juice to taste
Salt and pepper to taste
150ml cream lightly whipped
Tuna
15ml gelatine
60ml hot water
1 tin tuna (oil or brine drained)
100ml mayonnaise
15ml tomato sauce
Lemon juice to taste
Salt and pepper to taste
100ml cream lightly whipped
Method
Avocado
- Dissolve the gelatine in the hot water.
- Place the avocado, mayonnaise, onion and lemon juice in a bowl.
- Stir the gelatine into the avocado mixture.
- Fold in the cream.
- Pour into a ring mould and refrigerate.
Tuna
- Dissolve the gelatine in the hot water.
- Place the tuna, mayonnaise, tomato sauce and lemon juice in a bowl.
- Stir the gelatine into the tuna mixture.
- Fold in the cream.
- Pour over the avocado mixture and refrigerate.
De-mould and serve.
Submitted by: Mandy Frielinghaus, Mauritius
The Complete Book 