Avocado Mousse With Raw Mushroom Salad - cooking recipe

Ingredients

6 to 8 ripe medium avocados
1/4 c. lemon juice
1 chicken bouillon cube
1/2 c. boiling water
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. red pepper sauce
2 Tbsp. unflavored gelatin
1/4 c. cold water
1 c. whipping cream
1/2 c. mayonnaise

Preparation

Pare and pit avocados; sprinkle each with lemon juice.
Puree in blender or food processor; transfer to large bowl.
Dissolve bouillon cube in 1/2 cup boiling water.
Add salt, pepper and the pepper sauce.
Combine gelatin and 1/4 cup cold water in small bowl.
Place bowl over hot water, stir until gelatin is dissolved. Mix bouillon mixture and gelatin, stir into pureed avocado.
Beat cream until it forms stiff peaks; fold into avocado mixture; stir in mayonnaise.
Pour into 7-cup ring mold.
Refrigerate, covered, until firm, 6 hours or overnight.