Avocado Mousse with Tomato and Basil Salad

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

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


Avocado Mousse

  • 2 ripe avocados
  • ¼ teaspoon grated onion
  • 50 ml home-made chicken stock
  • 2 teaspoons lemon juice
  • 2 tablespoons French dressing (see Billys French Dressing)
  • ¼ teaspoon salt
  • 2 rounded teaspoons gelatine
  • 1 tablespoon whipped cream


  • sprigs of fresh basil, chervil or lemon balm

6 round moulds, 6.5cm diameter, 4cm deep and 60 ml capacity, brushed with a light oil, e.g. arachide


Peel and stone the avocados. Liquidize the first six ingredients together, taste and season. For every 450 ml, use 2 rounded teaspoons 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.