Avocado Cream Terrine Recipe

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 Updated 02/04/2017

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As some of you may be aware I absolutely love avocado and am always pleased to discover new ways of serving it. A friend told me about this recipe and I thought it would be a great dish to have at Christmas. It's also vegetarian friendly - just make sure you use a vegetarian alternative to gelatine such as agar-agar. It's so simple to make and if you are planning a dinner party it can easily be prepared in advance. Serve it with a salad and a bit of bread and it will get your meal off to a fantastic start.

You may be interested to try this suggested menu:

Starter - Avocado Cream Terrine
Starter - Goats Cheese, Pear and Walnut Salad
Main Course - Fruit Stuffed Goose
Main Course - Parcels of Ricotta and Spinach
Dessert - Cranberry Cheesecake
Dessert - Christmas Chestnut Bombe


  • 4 tablespoons cold water
  • gelatine powder to set 1 1/2 pints of liquid according to instructions on packet
  • 1 tablespoon lemon juice
  • 4 tablespoons mayonnaise
  • 1/2 pint Greek yogurt
  • 1/2 pint single cream
  • 2 ripe avocados, peeled and pitted
  • salt and pepper to taste
(see measure conversions for more information on quantites)


  1. Firstly put all the ingredients into a food processor.
  2. Blitz for about 10-15 seconds until smooth.
  3. Put the mixture into a small saucepan and heat gently.
  4. Stir constantly until just boiling.
  5. Put the mixture into a plastic food container.
  6. When cool enough taste for salt and pepper and add more if necessary.
  7. Allow to cool and set.
  8. Refrigerate until chilled (about 1 1/2 - 2 hours).
  9. Turn the mixture out of its container.
  10. Cut into slices.
  11. Serve on a bed of mixed leaves.

Prep Time: 180 minutes

Cook Time: NA

Yield: 4-6 portions


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