Name: Glossy-top Avocado Gâteau
Yield: Serves 6
Ingredients: cayenne pepper; ½ pint (300 ml) salted water; 2 teaspoons (2 x 5 ml spoon) gelatine; juice of 1 lemon; salt and black pepper; 1 large avocado; 3 teaspoons (3 x 5 ml spoon) white wine vinegar; 12 oz (350 g) curd cheese; 4 oz (100 g) carrots, scraped and sliced very thinly in rounds, plus extra gratings, to garnish; 4 oz (100 g) piece of cucumber, peeled and sliced as thinly as possible in rounds

Preparation info

Serves
6

Difficulty
Medium

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

This decorative vegetable first course has a pale green avocado base and a glistening top of carrot and cucumber slices set in a lemon aspic. Serve it with hot crusty bread. Make sure that you eat this dish the same day as you make it.

Ingredients

4 oz (100 g) carrots, scraped and sliced very thinly in rounds, plus extra gratings, to garnish
½ pint (

Starter

Method

Put the sliced carrot rounds in a saucepan with the salted water, cover the pan and bring to the boil, simmering for about 5 minutes or until the carrots have softened. Using a slotted spatula, remove the carrots and put aside on a plate. Sprinkle the gelatine into the pan of water and stir over the heat until dissolved. Remove from the heat and stir in the lemon juice. Season to taste with sal

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Glossy-top Avocado Gâteau

Ingredients

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