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Avocado Mould | Makes about 250ml
Needs to be eaten within 24 hours. Can store in the refrigerator but cannot be frozen. Will set to a light jelly consistency so it is quite easy to spoon out.
1 medium-size ripe avocado
2 teaspoons lemon juice
1 teaspoon gelatine
2 tablespoons water
2 tablespoons smooth ricotta
a little additional lemon juice
| Mash the avocado and mix with lemon juice. Mix the gelatine with water in a cup, stir and then dissolve the gelatine by standing cup in a pan of simmering water until gelatine is clear. Mix into the avocado with the ricotta, mashing everything well (it's easiest to do this on a dinner plate).
Spoon as much as needed into a Baby Tellfresh® storer and chill in refrigerator until lightly set. This usually takes about 30 minutes. To keep the remainder, spoon into a storer and brush the top with the additional lemon juice to prevent discolouration. This does not affect the taste of the avocado. Put lid on storer and store in the refrigerator.
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