Tomato, Basil and Avocado Mousse

Name: Tomato, Basil and Avocado Mousse
Yield: Serves 6
Ingredients: 3 avocados, skinned, and the flesh chopped into neat dice and tossed in 3 tbsp lemon juice; 3 avocados, skinned, and the flesh chopped into neat dice and tossed in 3 tbsp lemon juice; Salt and lots of freshly ground black pepper; 2 egg whites; ½ pint/285 ml chicken or vegetable stock; ½ pint/285 ml chicken or vegetable stock; About 2 tbsp chopped basil leaves; 2 tbsp snipped chives; Salt and lots of freshly ground black pepper; 6 tbsp mayonnaise – a good bought one if not homemade; 1½ sachets (¾ oz/21 g) of gelatine, or 6 leaves of gelatine; 1½ sachets (¾ oz/21 g) of gelatine, or 6 leaves of gelatine; 8 tomatoes, skinned, de-seeded and whizzed to a purée – this should yield ¾ pint/420 ml; 1½ sachets (¾ oz/21 g) of gelatine, or 6 leaves of gelatine

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a good dish for light lunch on a summer’s day. It can be made the evening before, and it looks good served with a mixed green salad and warm bread or rolls – for my taste, granary bread.

Ingredients

½ pint/285 ml chicken or vegetable stock
1½ sachets (¾

Lunch
Main course
Summer

Method

Heat the stock and sprinkle the powdered gelatine into it – or feed in the leaves of gelatine. Shake the pan gently till the gelatine dissolves completely. Set the pan on one side till the contents cool. Then stir the cooled stock and gelatine into the tomato purée, along with the snipped chives and chopped basil. When the mixture begins to gel fold in the mayonnaise. Taste, and season with sal