Black Olives Piped with Avocado Mousse

peggy posted 12-15-98 2:59 PM


1 tablespoon fresh lemon juice
2 ripe avocados, pitted, chopped, peeled and mashed
1 tablespoon unflavored gelatin, softened in 2 T. cold water
1/2 cup mayonnaise
1 sm. garlic clove, finely chopped
salt and pepper to taste
1/8 teaspoon cayenne pepper
1 teaspoons heavy cream, lightly whipped
1 can jumbo black olives

Blend the lemon juice into the mashed avocados.

Melt the gelatin mixture over low heat and stir it into the avocados.

Add the mayonnaise, garlic, salt, pepper and cayenne. When the avocado mixture is cool, fold in the whipped cream.

Cut small bit off the bottom of the black olive so it will stand on plate without rolling over.

Cut another small piece off top of olive to make a larger opening. (Sometimes if the olives are huge, I cut in half then use the small bottom piece to plug the hole in the top half.)

Put the chilled avocado mixture into a pastry bag fitted with a large star tip.

Pipe the mousse into the olive not more than an hour before serving time.

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