Avocado Cream Terrine Recipe

This recipe is part of the December 2007 Recipes 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

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.

Ingredients

• 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)

Method

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

Prep Time: 180 minutes

Yield: serves 4 - 6