This recipe is wonderfully versatile. It’s great for summer Lunches and Picnics, as you can make a big bowl and let everyone dig in. Or it can make a really pretty starter (perfect for before your turkey this Christmas), I made little quenelles and served it with fresh crab, mayonnaise and brioche. The other way I love to use this recipe is as a Canapé. I did a little plate of the options I like to make. The smoked salmon parcels tied with chives are my favourite!


Avocado Mousse

Serves 4-5 as a starter or makes approximately 15 as a canapé


  • Two Large Avocados
  • 1 Lime (zest and 1/2 juice)
  • 100g Cream Cheese
  • Salt and Pepper
  • 2tsp Gelatine Powder
  • 1 Egg White (optional)


  1. Scoop the flesh out of the Avocados and add to a blender (or food processor) with the Lime zest and juice and puree until very smooth.
  2. Then add the Cream Cheese and seasoning and blend again until totally incorporated.
  3. Put two tbsp of water in a heatproof bowl and sprinkle the Gelatine over the top. Allow to stand for 2 mins until it goes spongie. Then place the bowl over water in a pan (creating a bain-marie) and whisk until completely dissolved.
  4. Allow to cool and then add to the avocado mixture and combine throughly.
  5. If using Egg Whites, whisk to soft peak stage and then carefully fold (in a figure of eight motion) into the avocado mix, be careful not to knock the air out (to prevent this I always suggest adding a tbsp of the egg to the mix first to loosen it before adding all the eggs).


The eggs make the mix lighter if you want a “proper” mousse texture, however without the eggs you get a lovely light pate texture.  In the images I haven’t used eggs but I have tried it and it’s lovely. You can see the mousse texture here on the original recipe!


Photos by Me.

Wednesday, December 18, 2013

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  • Adele says:

    Avacado is one of my favourite things to eat…yummy! Beautifully styled photos as always!
    Have a fabulous Thursday Peony xoxo