Avocado Mousse with Tomato and Basil Salad

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

This is a good way of using up avocados which may be a little too soft to prepare in the usual way.


  • 2 ripe avocados
  • ¼ teasp. grated onion
  • 2 fl ozs (50 ml/¼ cup) cup) chicken stock (Simply Delicious)
  • 2 tablesp. ( cup) French dressing (see Billy’s French Dressing, Simply Delicious)
  • 2 teasp. lemon juice
  • ¼ teasp. salt
  • ¼ oz (2 rounded teasp.) gelatine


  • sprigs of fresh basil, chervil or lemon balm
  • 6 round moulds, 2½ × 1½ inches (6.5 × 4 cm); fl ozs (generous 50 ml) capacity, brushed with a light oil, e.g. arachide


Peel and stone the avocados. Liquidise the first six ingredients together, taste and season. For every ¾ pint (15 fl ozs/450 ml) use ¼ oz (2 rounded teasp.) of gelatine and 2 tablespoons of water. Sponge the gelatine in the cold water; place the bowl in a pan of simmering water until the gelatine has completely dissolved. Add a little of the avocado mixture to the gelatine, stir well and then combine with the remainder of the avocado purée. Stir well again. Pour into the prepared moulds and leave to set for 4 or 5 hours.

To Serve

Place an Avocado Mousse in the centre of a white plate and garnish with a ring of Tomato Salad and some sprigs of basil, chervil or lemon balm.

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